Isoflavone profile and protein molecular weight distribution of soy protein concentrates after soaking treatments-Reference-Cited by-同舟云学术

Isoflavone profile and protein molecular weight distribution of soy protein concentrates after soaking treatments

Published:2019-02-20 Issue:4 Volume:43 Page:e13906
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wally Ana Paula do Sacramento¹,Hoffmann Jessica Fernanda²^ORCID,Bauer Vanessa Ribeiro Pestana¹,Chaves Fabio Clasen²,Pesek Joseph J.³,Vanier Nathan Levien²^ORCID,Elias Moacir Cardoso²

Affiliation:

1. Instituto Federal Sul Rio‐Grandense, Campus Pelotas—Visconde da Graça Pelotas Brazil

2. Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brasil

3. Department of Chemistry San Jose State University San Jose California

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13906

Reference30 articles.

1. Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry