Effects of pretreatments on the structure and functional properties of okara protein

作者：Xia Tao, Yongjian Cai, Tongxun Liu, Long Zhao, Lihua Huang, Xinlun Deng, Qiangzhong Zhao, Mouming Zhao · 发表于：Food Hydrocolloids · 年份：2018 · DOI：10.1016/j.foodhyd.2018.12.028 · 被引用次数：155 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Food composition and properties