Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology

The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy...

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Detalles Bibliográficos
Autores principales:	Martínez, K.D., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Gelation Hydrolysates Polysaccharides Response surface methodology Soy protein Glycine max
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_22124292_v3_n_p19_Martinez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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