Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin

Publication date: Available online 30 March 2021Source: Food HydrocolloidsAuthor(s): Yan Tian, Ahmed Taha, Peipei Zhang, Zhen Zhang, Hao Hu, Siyi Pan

Source: Food Hydrocolloids - March 30, 2021 Category: Food Science Source Type: research