Palavra-chave: SOY PROTEIN

ELECTROPHORESIS PEPTIDES EMULSIFYING PROPERTY BODY COMPOSITION STORAGE DIGESTIBILITY MACROPHAGE HIGH PRESSURE WHEY PROTEIN FUNCTIONAL PROPERTIES LIPOPROTEINS ISOFLAVONES COLD GELATION THERMAL DENATURATION HYDROLYSIS ELECTRON BEAM SOLUBILITY MEAT ANALOGUE GAMMA IRRADIATION AGGREGATION ATHEROSCLEROSIS VITAL GLUTEN HEAT TREATMENT CROHN'S DISEASE CLINICAL NUTRITION PANCREATIN