Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate
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Title
Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 382, Issue -, Pages 132252
Publisher
Elsevier BV
Online
2022-01-30
DOI
10.1016/j.foodchem.2022.132252
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