Initial viscosity, the thixotropic relaxation time, hardness, fracturability and water-holding capacity showed a positive correlation with the water absorption capacity of commercial soy protein isolates. However, cohesiveness was negatively affected. Springiness and the degree of elasticity were correlated to the oil absorption capacity, indicating that the degree of elasticity would be enhanced by an increase in the hydrophobic character of the protein. Initial viscosity of gels was highly correlated to the fracturability and cohesiveness to water-holding properties. The degree of elasticity correlated to flow parameters.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.