Effects of Water Activity and pH on the Preparation and Properties of Soy Protein Sheets
This study investigated the effects of water activity () and pH on the properties of hot‐pressed soy protein isolate (SPI) sheets. SPI and glycerol (1:1 mass ratio) were equilibrated under various (~0–0.75) prior to fabrication. Transparent sheets were obtained at , whereas they became opaque at . Differential scanni...