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Effects of Saccharides on the Emulsifying Characteristics of Soybean Protein and Its Modified Products
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    Abstract:

    In this paper, the effects of additions of glucose, saccharose and soluble starch to the solutions of the soybean protein isolate(SPI), succinylated SPI, papain modified SPI, and the pH of the solutions on the emulsions formed were studied. Through t

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GUAN Jun-jun~,QIU Ai-yong~,ZHOU Rui-bao~. Effects of Saccharides on the Emulsifying Characteristics of Soybean Protein and Its Modified Products[J]. Journal of Food Science and Biotechnology,2004,23(1).

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