pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization-Reference-Cited by-同舟云学术

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

Published:2020-12 Issue: Volume:109 Page:106075
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Shengnan,Yang Jinjie,Shao Guoqiang,Liu Jie,Wang Jing,Yang Lina,Li Jun,Liu He,Zhu Danshi,Li Yang,Jiang Lianzhou

Funder

National Natural Science Foundation of China

Open Project Program of China-Canada Joint Lab of Food Nutrition and Health

Beijing Technology and Business University

Science and Technology Project of Liaoning Province

Post-doctoral Program of Heilongjiang Province

First-class Discipline Project of Liaoning Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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