Title: Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties.
Author(s): Liang GJ, Chen WP, Qie XJ, Zeng MM, Qin F, He ZY*, Chen J*
Source: Food Hydrocolloids Volume 105, 105764
Published online: 12 February 2020
IF: 7.053
DOI: 10.1016/j.foodhyd.2020.105764
