Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
Author:
Funder
Excellent Youth Foundation of Heilongjiang Province
Publisher
Elsevier BV
Reference44 articles.
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3. Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels;Truong;Food Chem.,2019
4. Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures;Yang;J. Colloid Interface Sci.,2021
5. The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: protein molecule, peptides and amino acids;Ren;Food Res. Int. (Ottawa, Ont.),2022
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