SPI | Prepared Foods

Items Tagged with 'SPI'

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SPI Modification and Improved Emulsification

April 18, 2011

In "Modifications of Soy Protein Isolates Using Combined Extrusion Pre-treatment and Controlled Enzymatic Hydrolysis for Improved Emulsifying Properties," appearing in the July 2011 issue of Food Hydrocolloids, Lin Chen, Jianshe Chen, Jiaoyan Ren, Mouming Zhao investigated the effects of combined extrusion pre-treatment and controlled enzymatic hydrolysis on the physico-chemical properties and emulsifying properties of soy protein isolates (SPI).

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Items Tagged with 'SPI'

ARTICLES

SPI Modification and Improved Emulsification

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