Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 250-258

  Lu, Wei ^a   Chen, Xiao Wei ^a   Wang, Jin Mei ^a   Yang, Xiao Quan ^a   Qi, Jun Ru ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Emulsifying properties; Enzymatic hydrolysis; Isoflavones; Soy protein; Subcritical water

Indexed keywords

AGGLOMERATION; ASPERGILLUS; EMULSIFICATION; ENZYMATIC HYDROLYSIS; ENZYMES; FLAVONOIDS; HYDROLYSIS; HYDROPHOBICITY; PROTEINS; WATER TREATMENT;

EMULSIFYING PROPERTY; HYDROPHOBIC AMINO ACIDS; INTERFACIAL ADSORPTION; ISOFLAVONES; SOY PROTEIN; SUB-CRITICAL WATER; SUBCRITICAL WATER EXTRACTION; SURFACE HYDROPHOBICITY;

EXTRACTION;

EID: 84942155801     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.09.006     Document Type: Article

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