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Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians.
Lin, Muyang; Tay, Siang Hong; Yang, Hongshun; Yang, Bao; Li, Hongliang.
Afiliación
  • Lin M; Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Republic of Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
  • Tay SH; Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Republic of Singapore.
  • Yang H; Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Republic of Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China. Electronic addre
  • Yang B; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, Guangdong 510650, PR China.
  • Li H; Guangzhou Welbon Biological Technology Co., Ltd, Guangzhou, Guangdong 510663, PR China.
Food Chem ; 229: 663-673, 2017 Aug 15.
Article en En | MEDLINE | ID: mdl-28372229
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Polisacáridos / Espectroscopía Infrarroja por Transformada de Fourier / Microscopía de Fuerza Atómica / Proteínas de Soja / Huevos / Vegetarianos Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Polisacáridos / Espectroscopía Infrarroja por Transformada de Fourier / Microscopía de Fuerza Atómica / Proteínas de Soja / Huevos / Vegetarianos Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article