GALACTOOLIGOSACCHARIDE

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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles
《Grain & Oil Science and Technology》2024年第3期159-167,共9页Meiyue Wang Guanhao Bu Yufei Xing Mengke Ren Yang Wang Yijing Xie 
the National Natural Science Foundation of China (31871748);Natural Science Foundation of Henan Province (242300421317, 242300420462);the Project of Henan University of Technology Excellent Young Teachers (21420064);Zhengzhou Science and Technology Collaborative Innovation Project (21ZZXTCX17);China Postdoctoral Science Fundation (2021M701112) for the financial support。
Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified ...
关键词：Soy protein isolate Glycation GALACTOOLIGOSACCHARIDE Functional properties NOODLES 
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