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

doi:10.1016/j.foodhyd.2022.108049

Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

Rui Wang(South China University of Technology), Lang‐Hong Wang(Foshan University), Qing‐Hui Wen(South China University of Technology), Fei He(Innovation Team (China)), Feiyue Xu(Innovation Team (China)), Boru Chen(South China University of Technology), Xin‐An Zeng(South China University of Technology)

Food Hydrocolloids

August 7, 2022

10.1016/j.foodhyd.2022.108049

Cited by 207

Abstract

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