Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes

Published 2015 View Full Article

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Title
Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 19, Pages 4853-4861
Publisher
American Chemical Society (ACS)
Online
2015-05-05
DOI
10.1021/acs.jafc.5b01331

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