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Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate

机译：用于增强酶水解大豆蛋白分离物的肉类样风味的纳米技术

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Hoda H. M. Fadel; Khaled F. Mahmoud; Rasha Saad; Shereen N. Lotfy; Fatma Sh Abd El-Aleem; Mohamad Y. S. Ahmed;
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1. Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate [J] . Fadel Hoda H. M., Mahmoud Khaled F., Saad Rasha, Acta Scientarum Polonorum Technologia Alimentaria . 2019,第3期

机译：纳米技术可增强酶解大豆分离蛋白产生的肉样风味
2. Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup [J] . Al Loman Abdullah, Islam S. M. Mahfuzul, Li Qian, Bioprocess and Biosystems Engineering . 2016,第10期

机译：大豆生物精炼平台：酶法生产大豆浓缩蛋白，大豆分离蛋白和可发酵糖浆
3. Bioproduction of beef-like flavour by Corynbacterium glutamicum 1220t based on enzymatic hydrolyzates of mushroom and soybean supplemented with flavour precursors [J] . Hoda H M Fadel, Shereen N Lotfy, Manal, Research Journal of Pharmaceutical, Biological and Chemical Sciences . 2016,第5期

机译：谷氨酸棒杆菌1220t基于蘑菇和大豆的酶水解产物补充风味剂前体对牛肉样风味剂的生物生产
4. Emulsifying and gelation properties of soybean protein isolates modified by transglutaminase in the presence of glucosamine Some properties of a modified soybean protein product [C] . Shu-Juan Jiang, Xin-Huai Zhao 2011 International Conference on New Technology of Agricultural Engineering . 2011

机译：在葡糖胺存在下经转谷氨酰胺酶修饰的大豆分离蛋白的乳化和凝胶化特性
5. Development and characterization of meat-like process flavorings from enzyme-hydrolyzed soybean meal. [D] . Wu, Yi-Fang. 1998

机译：酶水解豆粕类肉类加工调味剂的开发和表征。
6. Enzymatic Hydrolysis and Simultaneous Saccharification and Fermentation of Soybean Processing Intermediates for the Production of Ethanol and Concentration of Protein and Lipids [O] . Craig C. Long, William Gibbons 2012

机译：大豆生产中间体的酶水解及同时糖化和发酵过程用于乙醇的生产以及蛋白质和脂质的浓缩
7. Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish [O] . Sarita D´Avila dos Santos, Vilásia Guimarães Martins, Myriam Salas-Mellado, 2009

机译：使用低商业价值鱼类优化酶蛋白水解产物参数使用低商业价值鱼类水解酶蛋白的生产参数优化

Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate

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