Protein particle and soluble protein structure in prepared soymilk
Protein particle and soluble protein structure in prepared soymilk
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DOI：
10.1016/j.foodhyd.2014.01.005
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发表时间：
2014-08-01
影响因子：
10.7
通讯作者：
Ono, Tomotada
中科院分区：
文献类型：
--
作者：
Chen, Yeming;Ono, Tomotada
系统地表征豆奶蛋白对于理解豆奶相关产品的形成是重要的，并且可能有利于提高这些产品的品质。场发射扫描电子显微镜显示，豆奶蛋白可分为三类：大（40-258 nm）和小（20-40 nm）稳定的蛋白颗粒，
Systematically characterizing soymilk protein is important for understanding the formation of soymilk-related products and may be beneficial for enhancing the qualities of these products. Field emission scanning electron microscopy showed that soymilk protein could be divided into three categories: large (40-258 nm) and small (20-40 nm) stable protein particles and