Effects of extraction temperature, ionic strength and contact time on efficiency of bis(2-ethylhexyl) sodium sulfosuccinate (AOT) reverse micellar backward extraction of soy protein and isoflavones from soy flour

Journal of the Science of Food and Agriculture

Volumn 88, Issue 4, 2008, Pages 590-596

  Zhao, Xiaoyan ^a   Chen, Fusheng ^b   Gai, Gusoheng ^a   Chen, Junqi ^c   Xue, Wentong ^d   Lee, Lite ^d  

^a TSINGHUA UNIVERSITY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c Beijing Parks and Forestry Department of International Cooperation   (China)

^d CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Backward extraction; Contact time; Ionic strength; Isoflavones; Reverse micelles; Soy protein; Temperature

Indexed keywords

GLYCINE MAX;

EID: 39749094316     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3121     Document Type: Article

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