Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://link.springer.com/article/10.1007/s11947-018-2164-8 http://hdl.handle.net/20.500.12123/3305 https://doi.org/10.1007/s11947-018-2164-8 |
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