Rheological and Solubility Properties of Soy Protein Isolate

Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems. Therefore, the objective of this study was to improve SPI solubility while maintaining low vi...

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Detalles Bibliográficos
Autores principales: O′Flynn, Timothy D., Hogan, Sean A., Daly, David F. M., O′Mahony, James A., McCarthy, Noel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158727/
https://www.ncbi.nlm.nih.gov/pubmed/34069343
http://dx.doi.org/10.3390/molecules26103015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158727/
https://www.ncbi.nlm.nih.gov/pubmed/34069343
http://dx.doi.org/10.3390/molecules26103015

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