首页|期刊导航|Food Science and Human Wellness|Emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Haining Guan Chunmei Feng Min Ren Xiaojun Xu Dengyong Liu Xiaoqin Diao

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1271-1278,8.

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1271-1278,8.DOI:10.26599/FSHW.2022.9250106

Emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Haining Guan ¹Chunmei Feng ¹Min Ren ¹Xiaojun Xu ¹Dengyong Liu ¹Xiaoqin Diao¹

作者信息

1. College of Food Science and Technology,Bohai University,Jinzhou 121013,China
折叠

摘要

关键词

Soybean protein isolate/High hydrostatic pressure/Emulsification/Antioxidant/Bitter taste

分类

轻工纺织

引用本文复制引用

Haining Guan,Chunmei Feng,Min Ren,Xiaojun Xu,Dengyong Liu,Xiaoqin Diao..Emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure[J].Food Science and Human Wellness,2024,13(3):P.1271-1278,8.

基金项目

supported by the Doctoral Research Foundation of Bohai University (05013/0520bs006) （05013/0520bs006）

the Science and Technology Project of“Unveiling and Commanding”Liaoning Province (2021JH1/10400033) （2021JH1/10400033）

the Scientific Research Project from Education Department of Liaoning Province (LJ2020010)。（LJ2020010）

Food Science and Human Wellness

ISSN：2097-0765

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