Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction - Concepedia

Concepedia

Publication | Closed Access

Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction

44

Citations

22

References

2016

Year

Xingyun Peng, Ya-Hui Wang, Jiyun Xing, Ruican Wang, Xiaodi Shi, Shuntang Guo

Food Hydrocolloids

Food ColloidEngineeringBiochemistryFood AnalysisBiotechnologyTraditional MethodLipid-protein InteractionAlternative Protein SourceComparative StudyFood TechnologyBiomolecular Engineering

References

	Year	Citations

Page 1