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High-methoxyl pectin was combined with grape juice to generate a series of gel confections. The objectives of this work were to test the hypothesis that the release of phenolic compounds present in grape juice from pectin confections may be modulated by altering their microstructure by means of soy protein isolate addition and pH changes. To this purpose the influence of pH and addition of soy protein...
The rheological properties of tomato juice containing 1% soy protein were compared to standard tomato juice. Shear thinning behavior was observed by steady-shear flow experiments for both tomato juices with and without soy. Addition of soy protein significantly affected the rheological time-dependent behavior of tomato juice. In the case of plain juice, a slight thixotropic behavior was observed....
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