Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment

Published 2020 View Full Article

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Title
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment
Authors
Keywords
Ultrasound, Wet heating, Soy protein isolate, Pectin, Structure, Emulsifying property
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 106056
Publisher
Elsevier BV
Online
2020-05-30
DOI
10.1016/j.foodhyd.2020.106056

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