Examination of the gelling properties of canola and soy protein isolates

Examination of the gelling properties of canola and soy protein isolates

Canola protein isolate (CPI) has tremendous potential as a protein alternative to soy within the global protein ingredient market. The overall goal of this thesis was to compare and contrast the gelling mechanism of CPI with a commercial soy protein isolate (SPI) ingredient. Specifically, the gelati...

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Bibliographic Details
Other Authors: Nickerson, Michael T.
Language:English
Published: 2015
Subjects:
Canola protein
Soy protein
Gelation
Fractal dimension
Online Access:http://hdl.handle.net/10388/ETD-2015-02-1969

Internet

http://hdl.handle.net/10388/ETD-2015-02-1969

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