Improving functional of soy protein hydrolysate by conjugation with curdlan

Journal of Food Science

Volumn 71, Issue 5, 2006, Pages

  Junfeng, Fan ^a   Yanyan, Zhang ^a   Szesze, Tan ^a   Fengjuan, Li ^a   Manyu, Zhou ^a   Saito, Masayoshi ^b   Tatsumi, Eizo ^b   Lite, Li ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Antioxidative activity; Emulsifying property; Gel forming ability; Maillard reaction; Soy protein hydrolysate

Indexed keywords

GLYCINE MAX;

EID: 33746328408     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00035.x     Document Type: Article

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