Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. Functional properties of succinylated and acetylated soy protein
2. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates
3. Functional properties of proteins in foods: A survey
4. Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin
5. Enzymic phosphorylation of soy protein isolate for improved functional properties
Cited by 69 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparative study of interaction and complex formation of Tremella fuciformis polysaccharide with whey protein, lentil protein, and soy protein isolates;Food Hydrocolloids;2024-09
2. Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers;International Journal of Food Science & Technology;2024-01-21
3. Characterization of soluble fibro-protein extract from Tunisian date seeds "Deglet Nour" by targeted and untargeted techniques;European Food Research and Technology;2023-12-30
4. Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil‐in‐water emulsions;Journal of the Science of Food and Agriculture;2023-09-29
5. From Soybeans to Tofu: The Underlying Chemistry;Journal of Chemical Education;2023-08-17
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3