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Behaviors of particle size and bound proteins of oil bodies in soymilk processing

Zunhao Yan1, Luping Zhao1, Xiangzhen Kong1

  • 1State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.

Food Chemistry
|October 17, 2015
PubMed

Keywords:
EmbedmentOil bodiesOleosinsP34 probable thiol proteaseParticle sizeSoymilkThiol/disulfide exchange reaction

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