Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Published 2020 View Full Article

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Title
Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate
Authors
Keywords
Peanut protein isolate, pH-shifting, Gel properties, Structure
Journal
FOOD CHEMISTRY
Volume 325, Issue -, Pages 126921
Publisher
Elsevier BV
Online
2020-04-28
DOI
10.1016/j.foodchem.2020.126921

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