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

标题
The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid
作者
关键词
Aggregation, Structure, Ultrasound, Acid, Emulsifying property
出版物
FOOD CHEMISTRY
Volume 279, Issue -, Pages 114-119
出版商
Elsevier BV
发表日期
2018-12-07
DOI
10.1016/j.foodchem.2018.11.147

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