Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). T...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0008/pjfns-2018-0008.xml?format=INT |
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