Physicochemical and emulsifying properties of protein extracted from soybean meal assisted by steam flash-explosion Article

Zhang, Yanpeng, Yang, Ruijin, Zhao, Wei et al. (2014). Physicochemical and emulsifying properties of protein extracted from soybean meal assisted by steam flash-explosion . 23 131-137. 10.1016/j.ifset.2014.03.009

cited authors

  • Zhang, Yanpeng; Yang, Ruijin; Zhao, Wei; Hua, Xiao; Zhang, Wenbin

authors

publication date

  • June 1, 2014

keywords

  • BETA-CONGLYCININ
  • Emulsifying property
  • Food Science & Technology
  • HEAT
  • IMPROVEMENT
  • ISOLATE
  • Life Sciences & Biomedicine
  • Maillard reaction
  • Physicochemical properties
  • STABILITY
  • Science & Technology
  • Soy protein isolate
  • Steam flash-explosion

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

start page

  • 131

end page

  • 137

volume

  • 23