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Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties

Guannan Liu, Miao Hu, Xiaoqian Du, Yi Liao, Shizhang Yan, Shuang Zhang, Baokun Qi, Yang Li

2022Colloids and Surfaces A Physicochemical and Engineering Aspects58 citationsDOI

Topics & Concepts

SonicationSoy proteinChemistryDisulfide bondHydrophobic effectChemical engineeringChromatographyOrganic chemistryFood scienceBiochemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties | Litcius