soybean protein isolates spi 大豆分离蛋白
The emulsification property of soybean protein isolates prepared with alcohol washing soybean meals were studied.
主要探讨了醇洗豆粕对大豆分离蛋白乳化性能的影响。
The effects on the foaming property of soybean protein isolates prepared with alcohol washing soybean meal were studied.
探讨了醇洗豆粕对大豆分离蛋白起泡性能的影响。
The soybean protein isolates are largely used in the food industry because of its high nutrition and its particular functional properties.
大豆分离蛋白因其高营养性和独特功能性质在食品工业中有着广泛应用。
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