Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate
Yuntao Wang, Fang Yang, Mengmeng Wu, Junguang Li, Yanhong Bai, Wei Xu, Si Qiu
Topics & Concepts
ChemistryCircular dichroismCovalent bondProtein isolateSolubilityParticle sizeFluorescenceFluorescence spectroscopyProtein tertiary structureChromatographyProtein secondary structureNuclear chemistryCrystallographyBiochemistryOrganic chemistryPhysical chemistryQuantum mechanicsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties