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Composition of soybean proteins is briefly described. Gels and gelling processes of soybean proteins and other functionalities such as colloidal properties and emulsifying properties are described. The effects of temperature, pH, ionic strength, processing conditions such as high pressure, ultrasonic treatment, utilisation of enzyme, chemical modification are also described since they have been found...
Milk protein concentrate (MPC) is a newly developed dairy powder with wide range of applications as ingredients in the food industry, such as cheese, yogurt, and beverage. MPC has relatively poor solubility as a result of their high protein content (40–90wt%), with distinct dissolution behaviour in comparison to skim milk or whole milk powders. Here, a focused beam reflectance measurement (FBRM) was...
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