Assessment of the colloidal and functional properties of soybean curd residue “okara” (Glycine max) for encapsulation

Okara is a by-product of processing soybean products, such as soymilk and soybean curd. While it is an underutilized food product that is often discarded or used as livestock feed, okara is rich in nutritional properties and shares the functional properties that soybean has. The study investigated t...

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Detalles Bibliográficos

Autor principal:	Oryan, Willaine Bless P.
Otros Autores:	Peralta, Justin Godfred B. (adviser.)
Formato:	Tesis
Lenguaje:	English
Materias:	Colloids. Emulsions. Protein functionality. Encapsulation. Colloidal properties. Okara. FTIR analysis. Soybean curd residue.
Acceso en línea:	Available for University of the Philippines Diliman via Digital Archives. Click here to access