l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
Yaosong Wang, Tianyi Ma, Changqi Liu, Fengxian Guo, Jing Zhao
Topics & Concepts
HistidineSoy proteinChemistryEmulsionSolubilitySalt (chemistry)IngredientIonic strengthFood scienceChromatographyBiochemistryOrganic chemistryAqueous solutionAmino acidProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties