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The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

Liurong Huang1, Xiaona Ding2, Yunliang Li2

  • 1School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.

Food Chemistry
|January 7, 2019
PubMed

Keywords:
AcidAggregationEmulsifying propertyStructureUltrasound

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