Effect of Combination of Pulsed Electric Field and pH Shifting on Structure and Functional Properties of Soybean Protein Isolates
Soybean protein isolate (SPI) is an important vegetable protein source used in the food industry. Its functional properties are negatively impacted by its dense spherical aggregate structure, which reduces its molecular flexibility. In this study, pulsed electric field (PEF) and pH shifting techniqu...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050128 |
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