Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Published 2009 View Full Article

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Title
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 16, Pages 7576-7583
Publisher
American Chemical Society (ACS)
Online
2009-07-15
DOI
10.1021/jf901585n

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