Abstract：Abstract：This article is to isolated soy protein's water retention property, the emulsibility, blotted the nature, foaming ability function characteristics and so on gelatin to carry on the detailed elaboration, and in has carried on the summary to it in the fish product processing's applied research progress, and proposed several forecasts and the suggestion.
邵仁东；朱文慧；步营；李钰金. 大豆分离蛋白在鱼肉制品加工中的应用[J]. 肉类研究, 2010, 24(5): 51-53.
SHAO Rendong;ZHU Wenhui;BU Ying;LI Yujin. Isolated Soy Protein and Its Application in Fish Products. Meat Research, 2010, 24(5): 51-53.
2010, Vol. 24 
