Employed in this study,40%~60% of fish meal protein can be replaced by full-fat raw soybean protein in the diet of Common Carp.

Experimental research on recovery of lactoalbumin from soy protein wastewater by foam fractionation;

Effect of pre-heat soy protein aggregates on gelation properties;

Research progress of adhesives made from chemical modification of soy protein;

Amino acid analysis of soybean proteins induced by lipoxygenase catalyzed linoleic acid;

A model system consisting of linoleic acid,lipoxygenase and soybean protein isolate was established to investigate the mechanism of aggregation of soybean proteins induced by lipid oxidation.

In this paper we reviewed the technology of nuclear magnetic resonance and its application in soybean proteins.

Preparation of process meat flavoring by Maillard reaction of hydrolyzing soybean protein;

Study on extraction of soybean protein in saponified P_(204) microemulsion system;

Research on functional properties of soybean protein using reverse micelles;

The effect of hydrogen peroxide bleaching on the whiteness and strength of soybean fibre knitted fabricsis studied.

Make use of the 60 Co γ ray radiation processing technology to carry on study of the irradiation sterilization effect of soybean,It conclude the radiation dose relationship with soybean hygiene quantity,physics and chemistry index,functions and sense as well.

Effects of different heating methods on the gel-forming ability of silver carp (Hypophthalmichthys molitrix) surimi and soybean protein blended surimi (composite surimi) were studied.