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Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems
Protein–polysaccharide interactions play an important role in the structure and stability of many processed foods. In this study the effect of fenugreek gum (FG) on solubility and emulsifying properties of soy protein isolate (SPI) was evaluated. Generally, the solubility of SPI ions was increased b...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2011
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551157/ https://ncbi.nlm.nih.gov/pubmed/23572761 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0203-1 |
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