Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation

The impacts of industrial phosphorylation on the structural changes, microstructure, functional, and rheological features of soybean protein isolate (SPI) were spotlighted. The findings implied that the spatial structure and functional features of the SPI changed significantly after treatment with t...

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Detalles Bibliográficos
Autores principales: Guo, Yanan, Liu, Caihua, Ma, Yitong, Shen, Lulu, Gong, Qi, Hu, Zhaodong, Wang, Zhongjiang, Liu, Xin, Guo, Zengwang, Zhou, Linyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000779/
https://www.ncbi.nlm.nih.gov/pubmed/36900624
http://dx.doi.org/10.3390/foods12051108

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000779/
https://www.ncbi.nlm.nih.gov/pubmed/36900624
http://dx.doi.org/10.3390/foods12051108

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