Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction
Jing Li, Qian Shen, Amgad Albahi, Hongshan Liang, Jing Li, Bin Li, Jing Li, Bin Li
Topics & Concepts
CoacervateFlavorChemistrySoy proteinFood scienceChitosanChromatographyBiochemistryProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes