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The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a

Reza Yekta1, Elham Assadpour2, Hedayat Hosseini1

  • 1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Carbohydrate Polymers
|August 11, 2023
PubMed

Keywords:
Functional propertiesPlant-based productsProtein modificationProtein-polysaccharide complexationSoy proteins

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