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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Cunha,Rosiane Lopes da (1) Fasolin,Luiz Henrique (1) Palavra-chave Rheology (1) Soursop (1) Soy-based beverages (1) Soybean soluble polysaccharide (1) Stability (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2012 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Soursop juice stabilized with soy fractions: a rheologial approach Ciênc. Tecnol. Aliment. Fasolin,Luiz Henrique; Cunha,Rosiane Lopes da. The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy... Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean soluble polysaccharide; Soy-based beverages; Soursop; Rheology; Stability. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300020 Registros recuperados: 1 Primeira ... 1 ... Última

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