Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate
Junguang Li, Mengmeng Wu, Yuntao Wang, Ke Li, Juan Du, Yanhong Bai
Topics & Concepts
ChemistrySolubilityWater holding capacityProtein isolateParticle sizeChromatographyProtein aggregationFood scienceChemical engineeringBiochemistryOrganic chemistryPhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties