Effects of high intensity pulsed electric field on the functional properties of soybean protein were studied.
该文研究了高压脉冲电场对大豆分离蛋白功能性质的影响。
This paper focuses on the functional properties and briefly reviews the major factors which affect functional properties of soybean protein isolates.
本文主要综述大豆分离蛋白功能性质，并简要概述影响大豆分离蛋白功能性质的主要因素。
Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
大豆蛋白的营养价值高、资源丰富、原料成本低，并且还与食品的嗜好性、加工性等各种功能性质相关联。
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