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Enzymatic improve soy protein isolate foaming and emulsifying properties of

Author: LiuZuo
Tutor: ChenJie
School: Jiangnan University
Course: Of Food Science
Keywords: Soy protein isolate Foaming Emulsification Enzymatic hydrolysis Cross-linked enzyme
CLC: TS201.21
Type: Master's thesis
Year: 2008
Downloads: 946
Quote: 6
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Abstract


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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > General issues > Basic science > Food Chemistry > Protein
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