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Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

Rui Wang; Lang-Hong Wang; Qing-Hui Wen; Fei He; Fei-Yue Xu; Bo-Ru Chen; Xin-An Zeng
Food Hydrocolloids · Vol. 134 · pp. 108049 · 2023

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2023-01-01
Publication Year2023
Volume134
Pages108049
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2022.108049
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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