Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer-Reference-Cited by-同舟云学术

Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer

Published:2022-12 Issue: Volume:133 Page:107937
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shen Qian,Xiong Ting,Dai Jun,Chen Xi,Wang Ling,Li Yan,Li Jing,Li Bin,Chen Yijie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

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