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Functional properties and structure changes of soybean protein isolate after subcritical water treatment
Subcritical water is an emerging method in food industry. In this study, soybean protein isolate (SPI) was treated by subcritical water (SBW) at various temperatures (0, 120, 160, 200 °C) for 20 min. The changes in the appearances, physicochemical properties and structural changes were investigated....
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2014
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444865/ https://ncbi.nlm.nih.gov/pubmed/26028722 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1392-9 |
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