Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Publication date: Available online 5 April 2021Source: Journal of Food EngineeringAuthor(s): Mengna Tan, Jingjing Xu, Hailing Gao, Zhenyu Yu, Jin Liang, Dongdong Mu, Xingjiang Li, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao, Shaotong Jiang, Zhi Zheng

Source: Journal of Food Engineering - April 7, 2021 Category: Food Science Source Type: research