论文部分内容阅读
Functional evaluation of soy polypeptide-casein nonphosphopepide assembly
【机 构】
：
Key Laboratory of Food Science and Engineering of Heilongjiang Province,Harbin University of Commerc
【出 处】
：
第七届国际大豆加工利用会议
【发表日期】
：
2016年4期
其他文献
Soymilk prepared by blanching soybeans(blanched soymilk)can eliminate beany flavor,but this process formed insoluble aggregates and easily precipitated during storage.To determinate the causes of inso
In vitro digestion stability of soy protein isolate and availability of minerals in soy-based infant
Phytate exhibits adverse effects on absorption of protein and mineral.The aim of this study was to investigate the digestion stability of soy protein isolate(SPI)in infant gastrointestinal tract(IGT)b
Microstructure of Soy Isolate Protein Gels affected by High Shear Dispersing Emulsification Technolo
Proteins in soybeans have a significant impact on the functional and sensory properties of soy foods.The content and globulin subunit composition of seed proteins affect gelling properties of tofu.Lip
Soybean sprouts,a traditional vegetable in Asia,are gaining popularity in the United States.Soybean sprout demand has been supplied by natto(a Japanese soyfood)cultivars that share some seed character
会议
Heating treatment at 115-120 ℃(high-temperature heating)is helpful to improve the sensory quality of soymilk,but the flavor composition and changing pattern of soymilk prepared by this treatment is no