Functionalization of pine kernel protein by pH-shifting combined with ultrasound treatments: Further improvement with increasing acidity
Jiarong Wang, Xuemei Wang, Wenqi Wang, Ligang Zhang, Yuhong Zhao
Topics & Concepts
CreamingSolubilityChemistryEmulsionChemical engineeringHydrogen bondHydrophobic effectSurface modificationIntermolecular forceOil dropletChromatographyOrganic chemistryMoleculePhysical chemistryEngineeringProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality