Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Publisher： John Wiley & Sons Inc

E-ISSN： 2048-7177|4|1|11-23

ISSN： 2048-7177

Source： Food Science & Nutrition, Vol.4, Iss.1, 2016-01, pp. : 11-23

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates

By Malhotra A. Coupland J.N.

Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. : 101-108

Elsevier

Access to resources Recommend Favorite

Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates

By Achouri A. Zhang W. Shiying X.

Food Research International, Vol. 31, Iss. 9, 1998-11 ,pp. : 617-623

Elsevier

Access to resources Recommend Favorite

Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein

By Babiker E.E.

Food Chemistry, Vol. 70, Iss. 2, 2000-08 ,pp. : 139-145

Elsevier

Access to resources Recommend Favorite

Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties

By Molina Ortiz S.E. Wagner J.R.

Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. : 511-518

Elsevier

Access to resources Recommend Favorite

Effects of high pressure on rheological properties of soy protein gels

By Apichartsrangkoon A.

Food Chemistry, Vol. 80, Iss. 1, 2003-01 ,pp. : 55-60

Elsevier

Access to resources Recommend Favorite