A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates

Use of soy protein isolate (SPI) as the encapsulating material in emulsions is uncommon due to its low solubility and emulsification potential. The aim of this study was to improve these properties of SPI via heat treatment-induced modifications. We modified SPI under various heating conditions and...

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Detalles Bibliográficos
Autores principales: Tian, Tian, Teng, Fei, Zhang, Shuang, Qi, Baokun, Wu, Changling, Zhou, Yan, Li, Liang, Wang, Zhongjiang, Li, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963817/
https://www.ncbi.nlm.nih.gov/pubmed/31756907
http://dx.doi.org/10.3390/foods8120594

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963817/
https://www.ncbi.nlm.nih.gov/pubmed/31756907
http://dx.doi.org/10.3390/foods8120594

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