Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersions
Qian Ju, Jieru Wang, Hualu Zhou, Dingkui Qin, Xiaoyan Hu, David Julian McClements, Guangzhong Luan
Topics & Concepts
Ionic strengthIsoelectric pointChemistryZeta potentialAqueous solutionIonic bondingSolubilityChemical engineeringChromatographyOrganic chemistryNanoparticleIonEnzymeEngineeringProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis