Effect of oxidization and chitosan on the surface activity of soy protein isolate

Carbohydrate Polymers

Volumn 151, Issue , 2016, Pages 700-706

  Wang, Wei ^a   Li, Junsheng ^a   Yan, Liujuan ^a   Huang, Guoxia ^a   Dong, Zhen ^a  

^a GUANGXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Chitosan; Glycosylation; Oxidization; Performic acid; Soy protein

Indexed keywords

CHITIN; CHITOSAN; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; EMULSIFICATION; FLUORESCENCE; GLYCOSYLATION; OXIDATION; PROTEINS; SCANNING ELECTRON MICROSCOPY; SODIUM SULFATE;

EMULSIFYING CAPACITY; FLUORESCENCE INTENSITIES; FLUORESCENT SPECTRA; OXIDIZATION; PERFORMIC ACIDS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SOY PROTEIN; SOY PROTEIN ISOLATES;

SODIUM DODECYL SULFATE;

CHITOSAN; SOYBEAN PROTEIN;

CHEMISTRY; OXIDATION REDUCTION REACTION; PARTICLE SIZE; PROTEIN STABILITY; SURFACE PROPERTY; TEMPERATURE;

CHITOSAN; OXIDATION-REDUCTION; PARTICLE SIZE; PROTEIN STABILITY; SOYBEAN PROTEINS; SURFACE PROPERTIES; TEMPERATURE;

EID: 84975230514     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.06.004     Document Type: Article

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