Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

作者：Xiansheng Wang, Chuan‐He Tang, LI Bian-sheng, Xiaoquan Yang, Ling Li, Ching‐Yung Ma · 发表于：Food Hydrocolloids · 年份：2007 · DOI：10.1016/j.foodhyd.2007.01.027 · 被引用次数：321 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Microbial Inactivation Methods