Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review.

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第一作者： Zhen,Yang

第一单位： School of Food Science and Engineering, Hainan University, Haikou, China.

作者： Zhen,Yang ^[1] ; Dongze,Li ^[1] ; Liang,Chen ^[1] ; Weimin,Zhang ^[1] ; Lianzhou,Jiang ^[2] ; Zhaoxian,Huang ^[3] ; Tian,Tian ^[1]

作者单位： School of Food Science and Engineering, Hainan University, Haikou, China. ^[1] School of Food Science and Engineering, Hainan University, Haikou, China.;College of Food Science, Northeast Agricultural University, Harbin, China.;Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China.;Hainan International Joint Research Center for High Value Processing of Tropical Protein Resources, Haikou, China. ^[2] School of Food Science and Engineering, Hainan University, Haikou, China.;Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou, China.;Hainan International Joint Research Center for High Value Processing of Tropical Protein Resources, Haikou, China. ^[3]

关键词 Soybean globulins application flavor glycinin safety β-conglycinin

DOI 10.1080/10408398.2024.2440601

PMID 39673690

发布时间 2024-12-14

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Critical reviews in food science and nutrition

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Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review.

Critical reviews in food science and nutrition

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Critical reviews in food science and nutrition

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Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review.

Critical reviews in food science and nutrition

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Critical reviews in food science and nutrition

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