Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability
Soy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties. Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and medicine industries. However, freezing can cause...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-037.pdf |
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