Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75–15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryop...
Guardado en:
| Autores principales: | Palazolo, Gonzalo Gastón, Sobral, Pablo Antonio, Wagner, Jorge |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/85933 |
| Aporte de: |
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