Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/w...

書目詳細資料
Main Authors:	Chenxiao Wang, Hao Yin, Yanyun Zhao, Yan Zheng, Xuebing Xu, Jin Yue
格式:	Article
語言:	English
出版:	MDPI AG 2021-03-01
叢編:	Foods
主題:	high hydrostatic pressure soybean protein isolate functional properties soy yogurt
在線閱讀:	https://www.mdpi.com/2304-8158/10/3/667

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