Formulation Engineering Can Improve the Interfacial and Foaming Properties of Soy Globulins
Author:
Affiliation:
1. Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/ Prof. García González, 1, E-41012-Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf070918a
Reference58 articles.
1. Utsumi, S.; Matsumura, Y.; Mori, T. InFood Proteins and their Applications; Damodaran, S., Paraf, A., Eds.; Dekker: New York, 1997; pp 257−291.
2. Nutritional and Health Benefits of Soy Proteins
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