Similar Items: High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
- Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
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- Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
- Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
Author: Manassero, Carlos Alberto
- Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
- High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
- Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
- Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
- High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
Author: Vaudagna, Sergio Ramon
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