Study on Modifications of Soy Protein Concentration by Ethanol

作者：Wang Zhu · 发表于：Sichuan Food and Fermentation · 年份：2008 · 研究领域：Phytoestrogen effects and research

Modification of soy protein concentration was studied under the condition of heating, shearing and alkalescent. The results indicated that the modified soy protein could be used more widely in food industry and got the functional characteristics expected.