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A TASTE COMPARISON OF AN ISOLATED SOY PROTEIN CARBOHYDRATE-PROTEIN BEVERAGE AND AN ISOLATED WHEY PROTEIN CARBOHYDRATE-PROTEIN BEVERAGE

✍ Scribed by PETER L. BORDI; GEORGE SALVATERRA; CONSTANCE COLE; DAVID A. CRANAGE; MARIANNE BORJA; YOUNGSOO CHOI

Book ID
111336425
Publisher
John Wiley and Sons
Year
2003
Weight
521 KB
Volume
14
Category
Article
ISSN
1524-8275

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Beverage cloud stability with isolated s
Beverage cloud stability with isolated soy protein
✍ Jasentuliyana, Nela; Toma, R B; Klavons, J A; Medora, Nilufer πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 189 KB

The purpose of this study was to optimise the use of isolated soy protein (ISP) as a clouding agent for beverages. ISP was fractionated by hydrophobic interaction chromatography (HIC) using 2 M KCl in a step gradient manner. A hydrophilic and a hydrophobic fraction were collected. The proteins there