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

@article{Sui2020SoyPM,
  title={Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies.},
  author={Xiaonan Sui and Tianyi Zhang and Lianzhou Jiang},
  journal={Annual review of food science and technology},
  year={2020}
}
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 animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a… 
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