Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate
Yingying Ma, Y. Y. Chen, Fusheng Chen, Dingyang Lv, Dingyang Lv
Topics & Concepts
ChemistryProtein aggregationProtein isolateChromatographyChemical engineeringBiochemistryEngineeringProteins in Food SystemsFood composition and propertiesPhytase and its Applications