Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability
Xiuzhi Cao, Shengnan Wang, Yunfei Yu, Lu Han, He Liu
Topics & Concepts
Soy proteinPolysaccharideChemistryPea proteinFood scienceHeat stabilityPosttranslational modificationSoy beanChemical engineeringBiochemistryMaterials scienceEnzymeComposite materialEngineeringProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis