Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin

Food Bioscience - Tập 56 - Trang 103301 - 2023
Wenxin Han1, Wenli Shi1, Deming Gong1, Guowen Zhang1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China

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Food Bioscience

Tập 56

103301

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