Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/w...

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Detalles Bibliográficos
Autores principales: Wang, Chenxiao, Yin, Hao, Zhao, Yanyun, Zheng, Yan, Xu, Xuebing, Yue, Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003865/
https://www.ncbi.nlm.nih.gov/pubmed/33804726
http://dx.doi.org/10.3390/foods10030667

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003865/
https://www.ncbi.nlm.nih.gov/pubmed/33804726
http://dx.doi.org/10.3390/foods10030667

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