Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties

Huangfu, Junjing; Huang, Lihua; Gu, Yue; Yang, Shuo; Wu, Jinjin; Liu, Tongxun; Cai, Yongjian; Zhao, Mouming; Zhao, Qiangzhong

doi:10.1016/j.ijbiomac.2024.131999

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.131999

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Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties

Junjing Huangfu,

Lihua Huang,

Yue Gu

et al.

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Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics

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Cao,

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et al. 2024

Journal of Food Composition and Analysis

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Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics

Wang,

Cao,

Qiu

et al. 2024

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

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Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties

Cited by 1 publication

References 54 publications

Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics

Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics

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