RESEARCH PROGRESS IN EFFECT OF FREEZING TREATMENT ON GELATION AND EMULSIFICATION PROPERTIES OF SOY PROTEIN AND IMPROVEMENT OF ITS FREEZING STABILITY

Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability

Soy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties.Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and medicine industries.However, freezing can cause changes in the secondary and tertiary structures of

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Acid-specific formaldehyde donor is a potential, dual targeting cancer chemotherapeutic/chemo preventive drug for FANC/BRCA-mutant cancer

Abstract Background Development of chemotherapeutic/preventive drugs that selectively kill cancer - the Holy Grail of cancer research - is a major challenge.A particular difficulty arises when chemotherapeutics and radiation are found to be rather ineffective against quiescent cancer cells in solid tumors.In the limited oxygen condition within a so

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