Effects of soy protein composition in recombined soy-based cream on the stability and physical properties of whipping cream.

Liwei FuZhiyong HeMaomao ZengFang QinJie Chen

Published in: Journal of the science of food and agriculture (2020)

Selectively hydrolyzed soy protein, such as SPHPe, can be used for the production of RSWC with sufficient overrun and whipping stability. This research is of great significance and opens a route to production of the recombinant plant-based cream in the future. © 2020 Society of Chemical Industry.

Keyphrases

protein protein
physical activity
amino acid
mental health
binding protein
small molecule