TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property
Chunli Song, Xiaohong Sun, Jiaqi Yang, Jian Ren, Bongkosh Vardhanabhuti, Xiaolan Liu, Yu Fu
Topics & Concepts
HydrolysisChemistryHydrolysateEnzymatic hydrolysisGlycosylationSoy proteinEnzymeChromatographyZeta potentialChemical engineeringFood scienceBiochemistryNanoparticleEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties