Functional properties of mildly fractionated soy protein as influenced by the processing pH

Published 2019 View Full Article

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Title
Functional properties of mildly fractionated soy protein as influenced by the processing pH
Authors
Keywords
Aqueous fractionation, Rheological properties, Solubility, Soybean, Water holding capacity, Viscosity
Journal
JOURNAL OF FOOD ENGINEERING
Volume 275, Issue -, Pages 109875
Publisher
Elsevier BV
Online
2019-12-18
DOI
10.1016/j.jfoodeng.2019.109875

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