Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

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Bibliographic Details
Published inFood hydrocolloids Vol. 134; p. 108049
Main Authors Wang, Rui, Wang, Lang-Hong, Wen, Qing-Hui, He, Fei, Xu, Fei-Yue, Chen, Bo-Ru, Zeng, Xin-An
Format Journal Article
LanguageEnglish
Published 01.01.2023
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ISSN:0268-005X
DOI:10.1016/j.foodhyd.2022.108049