Modification of solubility and emulsifying properties of soybean protein isolate by glycosylating with soybean oligosaccharide

ZHOU Yangying; ZHENG Hongli; YANG Wenyu; ZHANG Qing

doi:10.13995/j.cnki.11-1802/ts.021827

ZHOU Yangying, ZHENG Hongli, YANG Wenyu, ZHANG Qing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 118-124.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 118-124. DOI: 10.13995/j.cnki.11-1802/ts.021827

Modification of solubility and emulsifying properties of soybean protein isolate by glycosylating with soybean oligosaccharide

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 118-124 https://doi.org/10.13995/j.cnki.11-1802/ts.021827

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Received	Published
2019-07-30	2020-01-15
Issue Date
2020-03-27

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