The Food College of Sichuan Agricultural University has made new progress in the research of functional modification and application of soy protein isolate (SPI)

Original Title: The Food College of Sichuan Agricultural University has made new progress in the research on the functional modification and application of soy protein isolate (SPI)

Recently, the international food journal "Food Chemistry" (the top of Division 1 of the SCI journals of the Chinese Academy of Sciences, with an impact factor of 6.

The gelatinity of soy protein isolate (SPI) is of great significance to the production and quality of food, such as the production of tofu and its products and processed foods such as sausage, yogurt, and pudding

It is reported that Associate Professor Zhang Qing’s laboratory relies on the dual project team of the School of Food Science and Technology "Agricultural Product Postharvest Processing and Quality Control Research and Industrialization Demonstration", and at the same time draws on the soybean resource advantage of the Sichuan Crop Belt Compound Planting Engineering Technology Research Center.

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(This article is reprinted by "Food Science Network", the article is from Sichuan Agricultural University