Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage-Reference-Cited by-同舟云学术

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Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage

Published:2023-10 Issue:3 Volume:1 Page:9240036
ISSN:2958-4124
Container-title:Food Science of Animal Products
language:en
Short-container-title:

Author:

Xu Heyang,Gao Zengli,Li Xueyan,Jiang Qiuwan,Wu Yuanjuan,Jiang Zhanmei

Publisher

Tsinghua University Press

Reference59 articles.

1. Whey Protein-Based Nutrition Bars

2. Effect of cysteine on lowering protein aggregation and subsequent hardening of whey protein isolate (WPI) protein bars in WPI/buffer model systems;Zhu D.;J. Agri. and Food Chem.,2010

3. Hardening of high-protein nutrition bars and sugar/polyol-protein phase separation;J. McMahon D.;J. Food Sci.,2009

4. Soy Protein

5. Structural and functional properties of soy protein isolates modified by soy soluble polysaccharides;T. Xu Y.;J. Agric. Food Chem.,2016

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