Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates

L Chen, J Chen, J Ren, M Zhao - Journal of agricultural and food …, 2011 - ACS Publications
Soy protein isolate (SPI) was modified by ultrasound pretreatment (200 W, 400 W, 600 W)
and controlled papain hydrolysis, and the emulsifying properties of SPIH (SPI hydrolysates) …
被引用次数：386 相关文章

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L Chen, J Chen, J Ren, M Zhao - Journal of Agricultural and Food …, 2011 - infona.pl
Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on
the Emulsifying Properties of Hydrolysates × Close The Infona portal uses cookies, ie strings of …

Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates

L Chen, J Chen, J Ren, M Zhao - Journal of agricultural …, 2011 - pubmed.ncbi.nlm.nih.gov
Soy protein isolate (SPI) was modified by ultrasound pretreatment (200 W, 400 W, 600 W)
and controlled papain hydrolysis, and the emulsifying properties of SPIH (SPI hydrolysates) …

Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.

L Chen, J Chen, J Ren, M Zhao - Journal of Agricultural and Food …, 2011 - europepmc.org
Soy protein isolate (SPI) was modified by ultrasound pretreatment (200 W, 400 W, 600 W)
and controlled papain hydrolysis, and the emulsifying properties of SPIH (SPI hydrolysates) …

[引用][C] Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

L Chen, J Chen, J Ren, M Zhao - Journal of Agricultural and Food …, 2011 - cir.nii.ac.jp
Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on
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Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.

CL Chen Lin, CJS Chen JianShe, RJY Ren JiaoYan… - 2011 - cabidigitallibrary.org
Soy protein isolate (SPI) was modified by ultrasound pretreatment (200 W, 400 W, 600 W)
and controlled papain hydrolysis, and the emulsifying properties of SPIH (SPI hydrolysates) …

[引用][C] Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

LIN CHEN, J CHEN, J REN… - Journal of agricultural and …, 2011 - pascal-francis.inist.fr
Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and
on the Emulsifying Properties of Hydrolysates CNRS Inist Pascal-Francis CNRS Pascal and …

[引用][C] Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

L Chen, J Chen, J Ren, M Zhao - 2011

[引用][C] Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

LIN CHEN, J CHEN, J REN… - Journal of agricultural …, 2011 - American Chemical Society