Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments

作者：Bifen Chen, Yongjian Cai, Tongxun Liu, Lihua Huang, Xinlun Deng, Qiangzhong Zhao, Mouming Zhao · 发表于：Food Hydrocolloids · 年份：2019 · DOI：10.1016/j.foodhyd.2019.01.058 · 被引用次数：111 · 研究领域：Proteins in Food Systems、Food composition and properties、Polysaccharides Composition and Applications