Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf901585n
Reference38 articles.
1. Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates
2. Effect of high-pressure treatment on emulsifying properties of soybean proteins
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