Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions
Yue Li, Yangling Wan, Yasmeen Mamu, Xinran Liu, Shuntang Guo
Topics & Concepts
ChemistryIsoelectric pointProtein subunitProtein aggregationDisulfide bondParticle sizeChromatographyCrystallographyBiochemistryEnzymePhysical chemistryGeneMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes