Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles

Food Hydrocolloids

Volumn 74, Issue , 2018, Pages 358-366

  Zhao, Xiaoyan ^a   Zhang, Xiaowei ^a   Liu, Hongkai ^a   Zhang, Guixiang ^a   Ao, Qiang ^b  

^a UNIVERSITY OF JINAN   (China)

^b CHINA MEDICAL UNIVERSITY   (China)

Author keywords

Flavor; Functionality; Nutrition; Reverse micelles; Soybean protein

Indexed keywords

EID: 85040114418     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.08.024     Document Type: Article

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