Research Progress on the Effect of Heat Treatment on Soy Protein Structure and Emulsions
In recent years, soybean protein is widely used in industries such as food, medicine, and cosmetics due to its unique nutritional value and excellent emulsifying properties. However, the application of soybean protein as an emulsifier is somewhat limited. Therefore, modification treatments have beco...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.202407198 |
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