1Mechanism of discoloration in processed garlic and onion

作者： Zang, Jiachen; Zhao, Guanghua; Wang, Dan; SCI

机构： China Agr Univ, Coll Food Sci & Nutr Engn, CAU & ACC Joint Lab Space Food, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China; Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China;

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

年份：2013

2Ozone treatment increase the whiteness of soy protein isolate through the degradation of isoflavone

作者： Li, Junyou; Chen, Yunqi; Yin, Lijun; Lv, Chenyan; Zang, Jiachen; Zhao, Guanghua; Zhang, Tuo; Wang, Dan; Yin, Lijun; Zhao, Guanghua; Zhang, Tuo; SCI

机构： China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China; Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Minist Agr & rural affairs,Key Lab Vegetable Posth, Beijing 100097, Peoples R China; China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Soy protein isolate; Ozone; Soy isoflavones; Color mechanism; Structure and functional properties

年份：2025