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Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

  • Published:2011-07 Issue:5 Volume:25 Page:887-897
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Chen Lin,Chen Jianshe,Ren Jiaoyan,Zhao Mouming

Funder

National Natural Science Foundation of China

High-tech R&D Program (863 Program) of China

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Effect of succinylation on the physicochemical properties of soy protein hydrolysate;Achouri;Food Research International,2001

2. Enzymatic hydrolysis of food proteins;Adler-Nissen,1986

3. Emulsion stabilizing properties of depolymerised pectin;Akhtar;Food Hydrocolloids,2002

4. Synthesis and interfacial behavior of polystyrene–polysaccharide diblock copolymers;Bosker;Macromolecules,2003

5. An improved high pressure homogenizer for making fine emulsions on a small scale;Burgaud;International Journal of Food Science and Technology,1990
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