Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties

作者：Junjing Huangfu, Lihua Huang, Yue Gu, Shuo Yang, Jinjin Wu, Tongxun Liu, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.131999 · 被引用次数：16 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Food Chemistry and Fat Analysis