Soy protein isolates: A review of their composition, aggregation, and gelation.

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作者： Li,Zheng ^[1] ; Joe M,Regenstein ^[2] ; Linyi,Zhou ^[3] ; Zhongjiang,Wang ^[1]

作者单位： College of Food Science, Northeast Agricultural University, Harbin, China. ^[1] Department of Food Science, Cornell University, Ithaca, New York, USA. ^[2] School of Food and Health, Beijing Technology and Business University, Beijing, China. ^[3]

关键词 cold gels gelation technology glycine max plant-based products soy protein isolates soya beans

主题词膳食纤维(Dietary Fiber);凝胶类(Gels);热温度(Hot Temperature);大豆蛋白质类(Soybean Proteins)

DOI 10.1111/1541-4337.12925

PMID 35182006

发布时间 2022-04-14

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Comprehensive reviews in food science and food safety

2022年21卷2期

1940-1957页

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Soy protein isolates: A review of their composition, aggregation, and gelation.

Comprehensive reviews in food science and food safety

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Soy protein isolates: A review of their composition, aggregation, and gelation.

Comprehensive reviews in food science and food safety

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Comprehensive reviews in food science and food safety

相关期刊

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