Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins-Reference-Cited by-同舟云学术

Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins

Published:2022-06 Issue: Volume:127 Page:107539
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cao Wenhui,Gao Rui,Wan Xin,He Zhiyong,Chen Jie,Wang Yaosong^ORCID,Hu Wenyi,Li Jianlin,Li Weiwei

Funder

State Key Laboratory of Food Science and Technology

Nanjing Normal University

National Natural Science Foundation of China

Jiangnan University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

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5. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein;Cao;Food Hydrocolloids,2020

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