1Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions

作者： Meng, Ang; Luan, Binyu; Zhang, Wenjing; Guo, Boli; Zhang, Bo; Zheng, Yan; SCI

机构： CAAS, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Comprehens Utilizat Lab Cereal & Oil Proc, Beijing 100193, Peoples R China; Wilmar Biotechnol Res & Dev Ctr Co Ltd, Shanghai 200000, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Soybean protein; Interactions; Rheology; pH; NaCl; Temperature

年份：2024