Elevating the critical gelling concentration of soy protein by disulfide bond cleavage during preheating treatment
Guangou Chen, Bowen Zou, Xiaohan Zheng, Chao Ren, Xiaokang Na, Xianbing Xu, Ming Du, Chao Wu
Topics & Concepts
Disulfide bondSoy proteinChemistryCleavage (geology)Food scienceChromatographyBiochemistryMaterials scienceFracture (geology)Composite materialProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis