doi.org/10.1016/j.fbio.2020.100747

Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates

..., Lianzhou Jiang
24
Food Bioscience5.90
Volume: 38, Pages: 100747 - 100747
Published: Sep 10, 2020
Paper Fields
Paper Details
Title
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
DOI
doi.org/10.1016/j.fbio.2020.100747
Published Date
Sep 10, 2020
Journal
Food Bioscience
Volume
38
Pages
100747 - 100747
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