Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate.
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DOI: 10.1111/1750-3841.17087
Abstract: This study investigated preheated (25-100°C) black soybean protein isolate (BSPI) conjugated with syringic acid (SA) (25 and 50 µmol/g protein) under alkaline conditions, focusing on the structure, functional properties, and storage stability. The results revealed that… read more here.
Keywords: soybean protein; stability; structure; bspi ... See more keywords