Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation.

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作者： Yanan,Guo ^[1] ; Caihua,Liu ^[1] ; Yitong,Ma ^[1] ; Lulu,Shen ^[1] ; Qi,Gong ^[1] ; Zhaodong,Hu ^[1] ; Zhongjiang,Wang ^[1] ; Xin,Liu ^[1] ; Zengwang,Guo ^[1] ; Linyi,Zhou ^[2]

作者单位： College of Food Science, Northeast Agricultural University, Harbin 150030, China. ^[1] College of Food and Health, Beijing Technology and Business University, Beijing 100048, China. ^[2]

关键词 functional characteristics interfacial activity phosphorylation soybean protein isolate structure

DOI 10.3390/foods12051108

PMID 36900624

发布时间 2023-03-13

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Foods (Basel, Switzerland)

2023年12卷5期

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Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation.

Foods (Basel, Switzerland)

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Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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