Surface properties of heat-induced soluble soy protein aggregates of different molecular masses.


Suspensions (2% and 5%, w/v) of soy protein isolate (SPI) were heated at 80, 90, or 100 °C for different time periods to produce soluble aggregates of different molecular sizes to investigate the relationship between particle size and surface properties (emulsions and foams). Soluble aggregates generated in these model systems were characterized by gel… (More)
DOI: 10.1111/1750-3841.12761


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