Optimization of Technology for Improving Emulsifying Properties of Soybean Protein Isolate and Analysis Its Properties

doi:10.13995/j.cnki.11-1802/ts.2010.11.010

Chen Jun-gao, Chi Yu-jie, Wang Xi-bo, Yu Cui

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (11) : 67-72.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (11) : 67-72. DOI: 10.13995/j.cnki.11-1802/ts.2010.11.010

Food and Fermentation Industries

Optimization of Technology for Improving Emulsifying Properties of Soybean Protein Isolate and Analysis Its Properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(11): 67-72 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.11.010

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