Thermal transition and decomposition properties of pH- and phosphate-induced defatted soybean meals-Reference-Cited by-同舟云学术

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Thermal transition and decomposition properties of pH- and phosphate-induced defatted soybean meals

Published:2016-12-02 Issue:2 Volume:128 Page:699-706
ISSN:1388-6150
Container-title:Journal of Thermal Analysis and Calorimetry
language:en
Short-container-title:J Therm Anal Calorim

Author:

Zhang Jinchuang,Ying Danyang,Wei Yimin,Zhang Bo,Su Xiaofang,Li Shujing

Funder

Special Fund for Agro-scientific Research in the Public Interest

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/s10973-016-5991-8.pdf

Reference42 articles.

1. Noguchi A. Extrusion cooking of high-moisture protein foods. Extrus Cook. 1989;143.

2. Riaz MN. Textured soy protein and its uses. Agro Food Ind Hi Tech. 2001;12:28–31.

3. Hou H, Chang K. Storage conditions affect soybean color, chemical composition and tofu qualities. J Food Process Preserv. 2004;28:473–88.

4. Narayan R, Chauhan G, Verma N. Changes in the quality of soybean during storage. Part 1—effect of storage on some physico-chemical properties of soybean. Food Chem. 1988;27:13–23.

5. Narayan R, Chauhan G, Verma N. Changes in the quality of soybean during storage. Part 2—effect of soybean storage on the sensory qualities of the products made therefrom. Food Chem. 1988;30:181–90.

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