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Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Junguang Li1, Mengmeng Wu1, Yuntao Wang1

  • 1College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, PR China.

Food Chemistry
|May 11, 2020
PubMed

Keywords:
Gel propertiesPeanut protein isolateStructurepH-shifting

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