Effects of extraction temperature, ionic strength and contact time on efficiency of bis(2-ethylhexyl) sodium sulfosuccinate (AOT) reverse micellar backward extraction of soy protein and isoflavones from soy flour-Reference-Cited by-同舟云学术

Effects of extraction temperature, ionic strength and contact time on efficiency of bis(2-ethylhexyl) sodium sulfosuccinate (AOT) reverse micellar backward extraction of soy protein and isoflavones from soy flour

Published:2008 Issue:4 Volume:88 Page:590-596
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhao Xiaoyan,Chen Fusheng,Gai Gusoheng,Chen Junqi,Xue Wentong,Lee Lite

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference23 articles.

1. Soy protein with isoflavones has favorable effects on endothelial function that are independent of lipid and antioxidant effects in healthy postmenopausal women

2. Chemical modification of isoflavones in soyfoods during cooking and processing

3. Isoflavone Content in Commercial Soybean Foods

4. The use of reverse micelles for the simultaneous extraction of oil and proteins from vegetable meal

5. Forward and backward extraction of BSA using mixed reverse micellar system of CTAB and alkyl halides

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