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...
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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2022-10-01
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| Series: | Food Chemistry: X |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2590157522001808 |
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