Enzymatic Preparation and Characterization of Soybean Oligosaccharides from Okara
Author:
Publisher
Elsevier BV
Subject
Applied Mathematics
Reference9 articles.
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1. Techno-functional properties of whole okara flour hydrolyzed with a carbohydrase complex;Food Bioscience;2024-08
2. Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates;Food Hydrocolloids;2023-04
3. In Vitro Fermentability of Soybean Oligosaccharides from Wastewater of Tofu Production;Polymers;2022-04-22
4. Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre;International Journal of Food Science & Technology;2022-02-22
5. Pre-treatment of Soy Okara Using Multi-enzyme Complex on Sugar Extraction and Its Effect on Chemical Composition, Morphological Structure, and Antioxidant Capacity;Waste and Biomass Valorization;2021-10-23
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