Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds
Shuo Zhang, Sibo Liu, Fangxiao Lou, Fuwei Sun, Qi Gong, Daoying Wang, Zhongjiang Wang, Zengwang Guo, Zengwang Guo
Topics & Concepts
FlavourSoy proteinChemistryEnzymatic hydrolysisCarrageenanHydrolysisEnzymeChromatographyFood scienceBiochemistryProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesEnzyme Production and Characterization