Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation

Publication date: November 2021Source: LWT, Volume 151Author(s): Guoyuan Xiong, Xuejuan Jiang, Fei Xie, Yaqi Fan, Xinglian Xu, Min Zhang, Jun Qi, Shanglong Wang, Xi Zhou
Source: LWT Food Science and Technology - Category: Food Science Source Type: research