Effect of filming medium and reducing agents on the properties of soy protein isolate film (SPI) was studied.
研究了成膜介质和还原剂对大豆分离蛋白膜(SPI)性能的影响。
2
The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied, and the optimal recipe was confirmed by orthogonal experiment.
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.