Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein
Author:
Affiliation:
1. Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12521
Reference45 articles.
1. Properties of Soy Protein Produced by Countercurrent, Two-Stage, Enzyme-Assisted Aqueous Extraction
2. Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection
3. Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods
4. Amino acid solubilization in cationic reversed micelles: factors affecting amino acid and water transfer
5. Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment
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