Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
Mengna Tan, Jingjing Xu, Hailing Gao, Zhenyu Yu, Jin Liang, Dongdong Mu, Xingjiang Li, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao, Shaotong Jiang, Zhi Zheng
Topics & Concepts
Soy proteinChemistryHydrostatic pressureSolubilityCircular dichroismZeta potentialFluorescence spectroscopyFluorescenceMicrostructureChromatographyChemical engineeringCrystallographyBiochemistryOrganic chemistryThermodynamicsEngineeringQuantum mechanicsNanoparticlePhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties