Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components-Reference-Cited by-同舟云学术

Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Published:2021-09-09 Issue:11 Volume:9 Page:5997-6005
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Meng‐jia¹,Cao Ru‐ge²,Tong Li‐tao¹^ORCID,Fan Bei¹,Sun Ruo‐qi¹²,Liu Li‐ya¹,Wang Feng‐zhong¹,Wang Li‐li¹

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China

2. School of Food Science and Engineering Tianjin University of Science & Technology Tianjin China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2524

Reference37 articles.

1. Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storage

2. Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. Reduction of Phytic Acid in Soymilk by Immobilized Phytase System

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