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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Detalhes bibliográficos

Principais autores:	Yanan Guo, Zhongjiang Wang, Zhaodong Hu, Zongrui Yang, Jun Liu, Bin Tan, Zengwang Guo, Bailiang Li, He Li
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2022-10-01
Colecção:	Food Chemistry: X
Assuntos:	Soy protein Oxidation Aggregation Structure Emulsifying activity
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157522001808
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