Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates
Diete Verfaillie, Jiashu Li, Frederik Janssen, Ewoud Blontrock, Geert Van Royen, Arno G.B. Wouters
Food Hydrocolloids
Concepts
Soy proteinDenaturation (fissile materials)MoistureSolubilityFood scienceChemistryDegree (music)