Foaming, emulsifying properties and surface hydrophobicity of soy proteins isolate as affected by peracetic acid oxidation

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DOI:10.1080/10942912.2019.1602540
作者：Junsheng Li,?Bixuan Wang,?Junfu Fan,?X. Zhong,?Guoxia Huang,?Liujuan Yan,?Xian’e Ren
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1080/10942912.2019.1602540

Taylor & Francis

Abstract：ABSTRACT In this study, the effects of the disulfide bond cleavage induced by peracetic acid oxidation on the surface properties and surface hydrophobicity of soy proteins isolate (SPI) were

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