Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods-Reference-Cited by-同舟云学术

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

Published:2019-12 Issue: Volume:97 Page:105216
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zheng Ting,Li Xiaohui,Taha Ahmed,Wei Yue,Hu Tan,Fatamorgana Pijiar Beyna,Zhang Zhuo,Liu Fengxia,Xu Xiaoyun,Pan Siyi,Hu Hao

Funder

National Key Research and Development Program

National Nature Science Foundation of China

Fundamental Research Funds for the Central Universities, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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