Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
Dian Widya Ningtyas, Bavani Tam, Bhesh Bhandari, Sangeeta Prakash
Topics & Concepts
AnhydrousSoy proteinPalm stearinChemistryFood scienceMouthfeelSoybean oilRheologyTripalmitinChromatographyGlobules of fatMilk fatMaterials sciencePalm oilOrganic chemistryLinseed oilComposite materialRaw materialProteins in Food SystemsFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides