Effects of high-temperature pressure cooking on cold-grind and blanched soymilk: Physico-chemical properties, in vitro digestibility and sensory quality
Jing Wang, Mengdi Li, Jiayu Zhang, Ying Lv, Xingyu Li, Shuntang Guo
Topics & Concepts
ChemistryFood scienceCaseinPea proteinIn vitroBiochemistryMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides