Comparison of critical storage parameters of the powders containing soy protein isolate and inulin, based on the concepts: Water activity and Temperature of glass transition-Reference-Cited by-同舟云学术

Comparison of critical storage parameters of the powders containing soy protein isolate and inulin, based on the concepts: Water activity and Temperature of glass transition

Published:2023-03 Issue: Volume:230 Page:123174
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Stępień Anna,Grzyb Karolina

Funder

Ministerstwo Edukacji i Nauki

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

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2. Functional Properties of Soy Protein Isolate And Its Application in Foods;Sun,2016

3. Handbook of Food Isotherms: Water Sorption Parameters for Food And Food Components;Iglesias,2012

4. Sorption isotherms and the state diagram for evaluating stability criteria of abalone;Sablani;Food Res. Int.,2004

5. Glass transition temperature and its relevance in food processing;Roos;Annu. Rev. Food Sci. Technol.,2010

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