Microwave modification of alcohol leached soy protein concentrate;

Production practice of alcohol leached soy protein concentrate;

In order to improve the emulsifying ability of alcohol leached soy protein concentrate,this experiment introduced microwave technology to modify the protein.

Modification of alcohol leaching soy protein concentrate by ammonia as basic reagent;

The hydrolysis of alcohol leaching soy protein concentrate using bromelain to improve solubility of alcohol leaching soy protein concentrate was studied.

Especially when alcohol leaching soy protein concentrate is used to produce fluidity food the degree of solubility and stability is especially significant, Bsides, All kinds of physical enginery of soybean protein are exerted a.

Identification of flavor compounds in modified alcohol leached soy protein concentrate

For the extraction of soybean isoflavone from soybean molasses(byproduct of ALSPC),the extraction solvents were studied,and acetone was the optimal solvent.

High cost-performance alcohol functional soybean protein concentrate used in meat products;

Properties and Application of Functional Soy Protein Concentrate;

Study on limited enzymatic hydrolysis of soy protein concentrates and corresponding alterations in functional properties;

Modification of soy protein concentrate leached by alcohol under high alkaline condition;