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