Journal
FOOD HYDROCOLLOIDS
Volume 39, Issue -, Pages 301-318Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2014.01.013
Keywords
Soy; Protein; Gel; Emulsion; Process
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Composition of soybean proteins is briefly described. Gels and gelling processes of soybean proteins and other functionalities such as colloidal properties and emulsifying properties are described. The effects of temperature, pH, ionic strength, processing conditions such as high pressure, ultrasonic treatment, utilisation of enzyme, chemical modification are also described since they have been found useful to improve the processing and final product. (C) 2014 Elsevier Ltd. All rights reserved.
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