Effect of structural changes on foaming properties of soy proteins
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference26 articles.
1. Biochemical Aspects of New Proteins;Olsen,1978
2. Functional properties of soy proteins
3. Functional properties of proteolytic enzyme modified soy protein isolate
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4. The role of interactions in defining the structure of mixed protein–surfactant interfaces;Advances in Colloid and Interface Science;2005-12
5. Influence of tribomechanical micronization on the physical and functional properties of whey proteins;International Journal of Dairy Technology;2005-11
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