Interfacial and foaming properties of soy protein and their hydrolysates

The objective of the work was to study the impact of soy protein hydrolysis on foaming and interfacial properties and to analyze the relationship between them. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates were produced by an enzymatic reaction, givin...

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Detalles Bibliográficos
Autores principales:	Martínez, K.D., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Air-water interface Dilatational rheology Foam Hydrolysates Soy protein Surface pressure Glycine max
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0268005X_v23_n8_p2149_Martinez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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