Oxidative stability of soy proteins: From ground soybeans to structured products
Patrícia Duque‐Estrada, Konstantina Kyriakopoulou, Wouter de Groot, Atze Jan van der Goot, Claire Berton‐Carabin
Topics & Concepts
Soy proteinProtein CarbonylationChemistryFood scienceYield (engineering)Soy flourFractionationLipid oxidationOxidative phosphorylationOrganic chemistryBiochemistryOxidative stressOxidative damageAntioxidantMaterials scienceMetallurgyProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality