Soy Protein: Production Methods, Functional Properties and Food Sources


Jon M. Casamides (Editor)
Hector Gonzalez (Editor)

Series: Food Science and Technology
BISAC: TEC012000

In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing techniques for soy protein; and soybean proteins applied to microencapsulation as wall materials. (Imprint: Novinka )

Table of Contents

Table of Contents


Rheology, Texture and Functionality of Soy Protein Isolate-Based Potato Puree: Instrumental, Sensory and Structural Relationships
(María Dolores Álvarez, Wenceslao Canet, María José Jiménez, Department of Characterization, Quality and Safety, USAS, Service Unit of Sensory Analysis, Institute of Food Science, Technology and Nutrition (ICTAN)-CSIC, Ciudad Universitaria, Madrid, Spain)

Soy Protein: Research Advances on the Relationships among the Processing Techniques, Nutritional Quality, Functional Properties and Applications in Various Food Products
(Zhen Ma, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, China)

Soybean Proteins Applied to Microencapsulation as Wall Material: A Review
(Leilane Costa de Conto, Luiz Henrique Fasolin, Marcio Schmiele, Federal Institute of Santa Catarina, Brazil, and others)


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