Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate.

Zhao, Xiaoyan; Sun, Lu; Zhang, Xiaowei; Liu, Hongkai; Zhu, Yunping

Zhao, Xiaoyan; Sun, Lu; Zhang, Xiaowei; Liu, Hongkai; Zhu, Yunping.

Afiliación

Zhao X; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China. Electronic address: zhaoxy_2201@163.comand.
Sun L; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China.
Zhang X; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China.
Liu H; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China.
Zhu Y; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhuyp@th.btbu.edu.cn.

Colloids Surf B Biointerfaces ; 196: 111345, 2020 Dec.

Article en En | MEDLINE | ID: mdl-32950841

Asunto(s)

Aromatizantes; Proteínas de Soja; Tamaño de la Partícula; Polvos; Solubilidad

Palabras clave

Functional properties; GCMS; Microstructure; Soybean protein isolate; Ultrafine grinding

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Soja / Aromatizantes Idioma: En Revista: Colloids Surf B Biointerfaces Asunto de la revista: QUIMICA Año: 2020 Tipo del documento: Article Pais de publicación: Países Bajos

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