The temporal evolution mechanism of structure and function of oxidized soy protein aggregates.

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作者： Yanan,Guo ^[1] ; Zhongjiang,Wang ^[1] ; Zhaodong,Hu ^[1] ; Zongrui,Yang ^[1] ; Jun,Liu ^[2] ; Bin,Tan ^[3] ; Zengwang,Guo ^[4] ; Bailiang,Li ^[1] ; He,Li ^[1]

作者单位： College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. ^[1] National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China. ^[2] Shandong Yuwang Ecological Food Industry Co., Ltd., Dezhou, Shandong 253000, China. ^[3] Academy of State Administration of Grain, Beijing 100037, China. ^[4]

关键词 Aggregation Emulsifying activity Oxidation Soy protein Structure

DOI 10.1016/j.fochx.2022.100382

PMID 36211760

发布时间 2022-10-11

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Food chemistry

2022年15卷

100382页

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The temporal evolution mechanism of structure and function of oxidized soy protein aggregates.

Food chemistry

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The temporal evolution mechanism of structure and function of oxidized soy protein aggregates.

Food chemistry

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Food chemistry

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