Work

Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate

Year: 2024

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2024.110562

Authors: Yingying Ma, Yu Chen, Fusheng Chen, Dingyang Lv

Institution: Henan University of Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4401799282

FWCI: 7.003

Cites: 50

Cited by: 36

Related to: 10