Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated protein...
Guardado en:
| Autores principales: | Abirached, Cecilia, Medrano, Claudia Alejandra, Moyna, Patrick, Añón, María Cristina, Panizzolo, Luis Alberto |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2015
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/96486 https://ri.conicet.gov.ar/11336/49059 http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html |
| Aporte de: |
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