Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking Article

Zhang, Yanpeng, Zhao, Wei, Yang, Ruijin et al. (2013). Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking . 119(1), 56-64. 10.1016/j.jfoodeng.2013.05.008

cited authors

  • Zhang, Yanpeng; Zhao, Wei; Yang, Ruijin; Ahmed, Mohammed Abdalbasit; Hua, Xiao; Zhang, Wenbin; Zhang, Yiqi

authors

publication date

  • November 1, 2013

keywords

  • ALKALI
  • EMULSIFYING PROPERTIES
  • Engineering
  • Engineering, Chemical
  • FLUORESCENCE
  • Food Science & Technology
  • Functional properties
  • HYDROPHOBICITY
  • Heat-denatured soybean meal
  • IMPROVEMENT
  • ISOLATE
  • Life Sciences & Biomedicine
  • PRODUCTS
  • REDUCED SOY GLYCININ
  • REFUNCTIONALIZATION
  • Science & Technology
  • Soy protein isolate
  • Steam flash-explosion
  • Sulfuric-acid soaking
  • Surface hydrophobicity
  • Technology

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

start page

  • 56

end page

  • 64

volume

  • 119

issue

  • 1