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Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory prepared soy protein isolates
(American Chemical Society, 2000-06)
Because water solubility is the main hydration property of proteins, solubility values of commercial and laboratory soy protein isolates, prepared under different conditions, were comparatively analyzed. In contrast, the ...
Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
(American Chemical Society, 2012-10-14)
Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, ...
Characterization of a soy protein hydrolyzate for the development of a functional ingredient
(Association of Food Scientists and Technologists of India, 2019-02)
Argentina is a leading country in biodiesel production from soy. Extruded soy is a low-cost byproduct of the soybean oil industry, from which animal feeds are prepared as well as flour for human consumption. Soy proteins ...
Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates
(Taylor & Francis, 2016-02)
The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% ...
Production and characterization of enzymatic hydrolysate from soy protein isolate
(Academic Press LtdLondonInglaterra, 1998)
Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
(Wiley VCH Verlag, 2007-12)
It is necessary to understand the interaction phenomena between proteins and polysaccharides for the development of starch‐based products with better physical and sensory properties. A simplified model system was chosen ...
Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
(David Publishing, 2012-07)
A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made. Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to ...
Fluid dynamics and morphological characterization of soy protein isolate particles obtained by agglomeration in pulsed-fluid bed
(Elsevier Science BvAmsterdamHolanda, 2013)