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The temporal evolution mechanism of structure and function of oxidized soy protein aggregates

The emulsifying activity of soy protein would decrease after long-term storage, which caused huge economic losses to food processing plants. This study explored the temporal evolution mechanism of oxidation on the structure and function of soy protein aggregates, which would improve the application...

Celý popis

Uloženo v:
Hlavní autoři: Yanan Guo, Zhongjiang Wang, Zhaodong Hu, Zongrui Yang, Jun Liu, Bin Tan, Zengwang Guo, Bailiang Li, He Li
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2022-10-01
Edice:Food Chemistry: X
Témata:
Soy protein
Oxidation
Aggregation
Structure
Emulsifying activity
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157522001808
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