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Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment.
Sun, Xiaotong; Cui, Qiang; Li, Rui; Hao, Lianghuan; Liu, Henglin; Wang, Xibo; Xu, Ning; Zhao, Xinhuai.
Afiliação
  • Sun X; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Cui Q; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Li R; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Hao L; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Liu H; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Wang X; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Xu N; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Zhao X; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China.
J Sci Food Agric ; 102(11): 4462-4472, 2022 Aug 30.
Article em En | MEDLINE | ID: mdl-35092622
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Texto completo: 1 Base de dados: MEDLINE Métodos Terapêuticos e Terapias MTCI: Plantas_medicinales Assunto principal: Proteínas de Soja / Glucose Tipo de estudo: Guideline Idioma: En Revista: J Sci Food Agric Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Métodos Terapêuticos e Terapias MTCI: Plantas_medicinales Assunto principal: Proteínas de Soja / Glucose Tipo de estudo: Guideline Idioma: En Revista: J Sci Food Agric Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China