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Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

Soy protein is wildly used in food industry due to its high nutritional value and good functionalities. However, the poor storage stability of commercial soy protein products has puzzled both the producers and the users for a long time. The current study assessed the changes in protein solubility, a...

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Detalles Bibliográficos
Autores principales: Guo, Fengxian, Lin, Luan, He, Zhiyong, Zheng, Zong‐Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590286/
https://www.ncbi.nlm.nih.gov/pubmed/33133530
http://dx.doi.org/10.1002/fsn3.1759