Comparison of flavor volatiles and some functional properties of different soy protein products

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 10, 2011, Pages 1621-1631

  Wu, Nana ^a   Wang, Lijuan ^b   Yang, Xiaoquan ^a   Yin, Shouwei ^a   Teng, Zi ^a   Zheng, Erli ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SHENYANG NORMAL UNIVERSITY   (China)

Author keywords

Color; Extraction methods; Flavor; Functional properties; Sensory analysis; Soy protein products

Indexed keywords

COUNTERCURRENT EXTRACTION; EXTRACTION METHOD; FLAVOR VOLATILES; FUNCTIONAL PROPERTIES; HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY; HYDRODYNAMIC RADIUS; POLAR LIPIDS; PROCESSING METHOD; PROTEIN AGGREGATES; SENSORY ANALYSIS; SOY PROTEIN; SURFACE HYDROPHOBICITY;

EMULSIFICATION; ETHANOL; FLEXIBLE STRUCTURES; GEL PERMEATION CHROMATOGRAPHY; LIPIDS; SIZE EXCLUSION CHROMATOGRAPHY;

PROTEINS;

GLYCINE MAX;

EID: 80054944873     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1825-9     Document Type: Article

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