Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
Mengna Tan(Hefei University of Technology), Zhi Zheng(Anhui Agricultural University), Jin Liang(Anhui Agricultural University), Shaotong Jiang(Anhui Agricultural University), Xingjiang Li(Hefei University of Technology), Shuizhong Luo(Hefei University of Technology), Zhenyu Yu(Anhui Agricultural University), Xiyang Zhong(Hefei University of Technology), Yanyan Zhao(Hefei University of Technology), Dongdong Mu(Hefei University of Technology), Hailing Gao(Hefei University of Technology), Jingjing Xu(Hefei University of Technology)
Cited by 137
Related Papers
Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
|Food Hydrocolloids|2018|463
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
|Carbohydrate Polymers|2019|342
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring
|Food Hydrocolloids|2019|249
Hydrogen sulfide acts as a regulator of flower senescence in plants
|Postharvest Biology and Technology|2011|233