Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides
Author:
Affiliation:
1. School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, People’s Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02737
Reference45 articles.
1. Nutritional and Health Benefits of Soy Proteins
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4. Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
5. Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility
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