Conference Abstract Book

Functional Properties 2 4 6 8 10 12 0 20 40 60 80 100 pH Solubility (%) 1 hour 2 hour 3 hour 4 hour 5 hour 0 5 10 0 20 40 60 80 Stability time (Minutes) Foaming capacity (%) 1 hour 2 hour 3 hour 4 hour 5 hour a b c d e a b c de de a bc bc d e 1 hour 2 hour 3 hour 4 hour 5 hour 0 20 40 60 80 Hydrolysis Time (Hours) EAI & ESI (m 2 /g) Emulsifying Activity Emulsifying Stability Protein solubility Protein foaming capacity and stability