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Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein

Binyu Luan1, Ang Meng2, Wenjing Zhang1

  • 1Institute of Food Science and Technology CAAS / Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Engineering of Harbin University of Commerce/Key Laboratory of Food Science and Engineering of Heilongjiang Province/Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, 150076 Harbin, China.

Food Chemistry
|December 15, 2024
PubMed

Keywords:
11 s7 sPilot scaleRheological characterizationSoy protein fraction

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