Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate
Rui Wang, Lang‐Hong Wang, Qing‐Hui Wen, Fei He, Feiyue Xu, Boru Chen, Xin‐An Zeng
Topics & Concepts
Soy proteinChemistrySolubilityElectrochemistryChemical engineeringChromatographyOrganic chemistryFood scienceElectrodePhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality