Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin
Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya, Masahiko Samoto, M. Kohno, Yasuki Matsumura
Topics & Concepts
Soy proteinChemical engineeringFoaming agentDenaturation (fissile materials)ChemistryPhospholipidPhase (matter)Thermal stabilityMaterials scienceChromatographyOrganic chemistryFood scienceBiochemistryNuclear chemistryMembranePorosityEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis