Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions
Ang Meng, Binyu Luan, Wenjing Zhang, Yan Zheng, Boli Guo, Bo Zhang
Topics & Concepts
Hydrophobic effectHydrogen bondChemistryMorphology (biology)Disulfide bondProtein aggregationElectrostaticsProtein–protein interactionStatic electricityBiophysicsChemical engineeringCrystallographyChemical physicsOrganic chemistryMoleculeBiochemistryPhysical chemistryBiologyGeneticsElectrical engineeringEngineeringProteins in Food SystemsMeat and Animal Product QualityFood composition and properties