Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

• Published in: Annual review of food science and technology Vol. 12; p. 119
• Main Authors: Sui, Xiaonan, Zhang, Tianyi, Jiang, Lianzhou
• Format: Journal Article
• Language: English
• Published: United States 25.03.2021
• Subjects: molecular structure; soybean; recent processing technologies; soy protein

Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to...