The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability

作者：Jian Gao, Xiaomei Li, Fenglian Chen, Wojciech Piekoszewski, Yang Yang, Bing Wang, Linlin Liu, Huanan Guan, Shi Yan-guo, Na Zhang · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.105819 · 被引用次数：54 · 研究领域：Lignin and Wood Chemistry、biodegradable polymer synthesis and properties、Proteins in Food Systems