Effect of a cryogenic treatment in the microstructure, functional and flow properties of soy protein isolate
Laura Acosta‐Domínguez, Yolanda Cocotle‐Ronzón, Liliana Alamilla‐Beltrán, Eliseo Hernández‐Martínez
Topics & Concepts
Soy proteinMicrostructureAdsorptionEmulsionChemical engineeringViscosityMaterials scienceAbsorption of waterRheologySpecific surface areaApparent viscosityChromatographyChemistryPorosityComposite materialOrganic chemistryFood scienceEngineeringCatalysisProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties