High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
The influence of ion type, ion concentration and pH on the effect of high hydrostatic pressure (HHP) on solubility and dispersion stability of soybean protein isolate (SPI) was analyzed. Solubilizing effect of HHP was detected for calcium-, magnesium- and iron- added SPI, the magnitude of this effec...
| Main Authors: | , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0268005X1400263X http://hdl.handle.net/20.500.12123/2379 https://doi.org/10.1016/j.foodhyd.2014.07.020 |
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