Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

作者：Rui Wang, Lang‐Hong Wang, Qing‐Hui Wen, Fei He, Feiyue Xu, Boru Chen, Xin‐An Zeng · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.108049 · 被引用次数：222 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Meat and Animal Product Quality