Effect of high temperature hydrothermal treatment on structure and functional properties of soybean protein isolate

doi:10.13995/j.cnki.11-1802/ts.026463

LIU Ziwei, ZHU Mingming, WANG Fengxin, ZHAO Qiang, XIONG Hua

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 157-164.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 157-164. DOI: 10.13995/j.cnki.11-1802/ts.026463

Effect of high temperature hydrothermal treatment on structure and functional properties of soybean protein isolate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(15): 157-164 https://doi.org/10.13995/j.cnki.11-1802/ts.026463

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Received	Revised	Published
2020-12-18	2021-01-27	2021-08-15
Issue Date
2021-08-23

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