Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties
Author:
Affiliation:
1. Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Strasse 35 Freising Germany
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.253
Reference41 articles.
1. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates
2. Thermorheological Characteristics of Soybean Protein Isolate
3. Purification, characterisation, and quantification of the soy allergen profilin (Gly m 3) in soy products
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