Mechanism study on the effect of heat shock on the functional characteristics of soybean protein isolate by regulating the change of endogenous enzyme activity in soybeans-Reference-Cited by-同舟云学术

Mechanism study on the effect of heat shock on the functional characteristics of soybean protein isolate by regulating the change of endogenous enzyme activity in soybeans

Published:2024-05 Issue: Volume:150 Page:109625
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yan Feng,Tong Shisheng,Zhang Jiaming,Zhao Yuanyuan,Liu Ping

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

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4. Heterologous expression and biochemical characterization of novel multifunctional thermostable α-amylase from hot-spring metagenome;Bharwad;International Journal of Biological Macromolecules,2023

5. Effect of electron microscopy fixation pH on the ultrastructure of soybean protein bodies;Boatright;Journal of Agricultural and Food Chemistry,2000

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1. Effect of glycosylation modification on structure and properties of soy protein isolate: A review;Journal of Food Science;2024-07-02

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