Optimum technology of improvement emulsifying properties of soybean protein isolate by multiple enzymes

被引：0
|
作者：
South China University of Technology, Guangzhou 510640, China [1 ]
不详 [2 ]
机构：
来源：
Nongye Jixie Xuebao | 2008年 / 2卷 / 103-106+102期
关键词：
10;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
    Zhang, Qiu-Ting
    Tu, Zong-Cai
    Xiao, Hui
    Wang, Hui
    Huang, Xiao-Qin
    Liu, Guang-Xian
    Liu, Cheng-Mei
    Shi, Yan
    Fan, Liang-Liang
    Lin, De-Rong
    FOOD AND BIOPRODUCTS PROCESSING, 2014, 92 (C1) : 30 - 37
  • [42] Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (-)-Epigallocatechin Gallate
    Yan S.
    Xu J.
    Wu L.
    Sun Y.
    Qi B.
    Li Y.
    Shipin Kexue/Food Science, 2021, 42 (07): : 134 - 141
  • [43] Influences of the different chemical components in soybean soluble polysaccharide on the emulsifying performance of its conjugates formed with soybean protein isolate
    Lin, Jiawei
    Lei, Xiping
    Chen, Jin
    Lin, Qiyi
    Zhang, Yanqing
    Tang, Zhong-Sheng
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (02): : 656 - 664
  • [44] STUDIES ON EMULSIFYING PROPERTIES OF SOYBEAN PROTEINS .4. EMULSIFYING BEHAVIOR AT HIGH PROTEIN CONCENTRATION
    AOKI, H
    NAGATOMO, R
    HOTTA, K
    YAMAGUCHI, H
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1977, 24 (12): : 618 - 623
  • [45] Preparation and Properties of Fractionated Soybean Protein Isolate Films
    Wei, Yunxiao
    Huang, Ze'en
    Yu, Zuolong
    Han, Chao
    Yang, Cairong
    MATERIALS, 2021, 14 (18)
  • [46] Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan
    Hu, Chun
    Xiong, Hanguo
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2022, 638
  • [47] The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate
    Lamlam Cheung
    Janitha Wanasundara
    Michael T. Nickerson
    Food Biophysics, 2014, 9 : 105 - 113
  • [48] The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate
    Cheung, Lamlam
    Wanasundara, Janitha
    Nickerson, Michael T.
    FOOD BIOPHYSICS, 2014, 9 (02) : 105 - 113
  • [49] Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate
    Yan, Chunjun
    Zhou, Zheng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 143
  • [50] Structure and emulsifying properties of whey protein isolate: Effect of safflower yellow concentration
    Chen, Wei
    Li, Tianqi
    Yu, Haiying
    Ma, Chenglong
    Wang, Xindi
    Qayum, Abdul
    Hou, Juncai
    Jiang, Zhanmei
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 123
12345