摘要
以 SDS修饰“豆皮”的表面结构 ,赋予保鲜及复水的新性能 ,保持豆皮的天然风味。
Modificated the surface structure of soy protein and soy oil oxide with SDS.Get new properties of preservation and renewal of water solubility.At the same fime the natural flavour of soy protein and soy oil oxide was kept.
出处
《天然产物研究与开发》
CAS
CSCD
2000年第2期57-60,共4页
Natural Product Research and Development
关键词
豆皮
表面结构修饰
保鲜性
复水性
风味
Soy protein and soy oil oxide,surface structural modification,preservation, renewal of water solubitity
