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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Detalles Bibliográficos
Autores principales: Guo, Yanan, Wang, Zhongjiang, Hu, Zhaodong, Yang, Zongrui, Liu, Jun, Tan, Bin, Guo, Zengwang, Li, Bailiang, Li, He
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532710/
https://www.ncbi.nlm.nih.gov/pubmed/36211760
http://dx.doi.org/10.1016/j.fochx.2022.100382

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532710/
https://www.ncbi.nlm.nih.gov/pubmed/36211760
http://dx.doi.org/10.1016/j.fochx.2022.100382

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