The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

Published 2018 View Full Article

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Title
The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid
Authors
Keywords
Aggregation, Structure, Ultrasound, Acid, Emulsifying property
Journal
FOOD CHEMISTRY
Volume 279, Issue -, Pages 114-119
Publisher
Elsevier BV
Online
2018-12-07
DOI
10.1016/j.foodchem.2018.11.147

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