Thermal versus high hydrostatic pressure treatments on calcium-added soybean proteins. protein solubility, colloidal stability and cold-set gelation

HIGHLIGHTS

• who: Lucu00eda Piccini et al. from the Departamento de Ciencias Biolu00f3gicas, Centro de Investigaciu00f3n y Desarrollo en Criotecnologu00eda de Alimentos (CIDCA), CIC-CCT La Plata, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP) and Consejo Nacional de Investigaciones Cientu00edficas y Tu00e9cnicas (CONICET), Calle , and, La Plata, Argentina have published the article: Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation, in the Journal: (JOURNAL)
• what: The aim of this work was to compare the effects of TT and HHPT on solubility and colloidal . . .
  

   

  

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