Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties

Czech Journal of Food Sciences

Volumn 30, Issue 2, 2012, Pages 99-107

  Wang, Xi Bo ^a   Chi, Yu Jie ^a,b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Emulsifying properties; Microwave phosphorylation; Molecular characteristics; Sodium tripoly phosphate; Soybean protein

Indexed keywords

AMIDES; AMINO ACIDS; EMULSIFICATION; PHOSPHORYLATION; PROTEINS; SODIUM COMPOUNDS; SPECTROSCOPIC ANALYSIS;

EMULSIFYING PROPERTY; MICROWAVE PHOSPHORYLATIONS; MOLECULAR CHARACTERISTICS; SODIUM TRIPOLY PHOSPHATES; SOYBEAN PROTEINS;

PHYSICOCHEMICAL PROPERTIES;

GLYCINE MAX;

EID: 84863366166     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/91/2011-cjfs     Document Type: Article

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