摘要 : In mixed protein system, the emulsifying and interfacial properties are affected by the composition and conformation of different proteins. To clarify the underlying mechanism, fi-conglycinin and hydrolysates of glycinin (GH) were... 展开
作者 | Cao~ Wenhui Gao~ Rui Wan~ Xin He~ Zhiyong Chen~ Jie Wang~ Yaosong Hu~ Wenyi Li~ Jianlin Li~ Weiwei |
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作者单位 | |
期刊名称 | 《Food Hydrocolloids》 |
页码/总页数 | 107539.1-107539.10 / 10 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Soy protein Emulsion Structure Interfacial shear rheology Stability |
DOI | 10.1016/j.foodhyd.2022.107539 |
馆藏号 | TS-085 |