Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances

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Agriculture, Food Science, Food Policy +12

Plant proteins as high-quality nutritional source for human diet

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Agriculture, Nutrition, Nutritional Sciences +16

Interactions between flavor compounds and food ingredients and their influence on flavor perception

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Agriculture, Food Science, Carbohydrate Chemistry +11

Flavor Aspects of Pulse Ingredients

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Agriculture, Biochemistry, Food Science +17

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

Zhongjiang Wang, Yang Li, Lianzhou Jiang et al. · Journal of Chemistry · 2014 · 340 citations · Full text

Life Sciences, Biochemistry, Protein Biochemistry +16