Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery
Stella Plazzotta, Martina Moretton, Sonia Calligaris, Lara Manzocco
Topics & Concepts
ValorisationHomogenization (climate)SolubilityChemistryIngredientSoy proteinParticle sizeChemical engineeringHigh pressureFood scienceChromatographyMaterials scienceOrganic chemistryWaste managementBiologyEcologyEngineering physicsPhysical chemistryBiodiversityEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods