粮油食品科技2011，Vol.19Issue(5)：26-29,4.
大豆蛋白改性技术研究进展
Research progress on modification of soy protein
张涛 1魏安池 1刘若瑜1
作者信息
- 1. 河南工业大学粮油食品学院,河南郑州450052
- 折叠
摘要
Abstract
The research progress of the soy protein modification technology was summarized,including physical,chemical and biological methods.The physical and biological methods are safer and play an important role in food industry while the chemical methods are mainly applied in producing of the new chemical material.Modification improves the functional properties of soy protein and expands their application range in industries.关键词
大豆蛋白/功能特性/改性Key words
soy protein/functional property/modification分类
轻工纺织引用本文复制引用
张涛,魏安池,刘若瑜..大豆蛋白改性技术研究进展[J].粮油食品科技,2011,19(5):26-29,4.
