Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin China
2. College of Food Engineering Harbin University of Commerce Harbin China
3. National Research Center of Soybean Engineering and Technology Harbin China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12131
Reference54 articles.
1. Effects of pretreatments on the structure and functional properties of okara protein
2. Biovalorisation of okara (soybean residue) for food and nutrition
3. Functional characterisation and sensory evaluation of a novel synbiotic okara beverage
4. Layer-by-layer coating of chitosan/pectin effectively improves the hydration capacity, water suspendability and tofu gel compatibility of okara powder
5. Alkaline hydrogen peroxide improves physical, chemical, and techno-functional properties of okara
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