2021peer-reviewed36 citations
Effect of a cryogenic treatment in the microstructure, functional and flow properties of soy protein isolate
Laura Acosta‐Domínguez, Yolanda Cocotle‐Ronzón, Liliana Alamilla‐Beltrán, Eliseo Hernández‐Martínez
Food Hydrocolloids
Concepts
Soy proteinMicrostructureAdsorptionEmulsionChemical engineeringViscosityMaterials scienceAbsorption of water