Skip to main content
SpringerLink
Log in

Some aspects of research in the application of soy proteins in foods

  • Plenary Session II—Soy Protein Products, Their Production, And Properties
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Some of the work on soy products being conducted at Unilever Laboratories is described. Two off-flavor precursors and several meat flavors have been identified. By studying protein solubility relationships, a new method of concentrating soy proteins has been developed.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Author information

Authors and Affiliations

  1. Unilever Research Laboratory, Duiven, The Netherlands

    E. H. M. Greuell

Authors
  1. E. H. M. Greuell
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Greuell, E.H.M. Some aspects of research in the application of soy proteins in foods. J Am Oil Chem Soc 51, 98A–100A (1974). https://doi.org/10.1007/BF02542101

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02542101

Keywords

Search

Navigation