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| Isolated Soy Protein and Its Application in Fish Products |
| SHAO Rendong;ZHU Wenhui;BU Ying;LI Yujin |
| Shandong Marine Food Nutrion Research Institute, Rongcheng Shandong 264309) |
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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.
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| [1] |
XUE Haohao, JIANG Yiqi, WAN Youting, SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, HAO Jiangang, ZHANG Yimin, LIANG Rongrong. Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products[J]. Meat Research, 2026, 40(7): 94-102. |
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2010, Vol. 24 
