The impact of pH-shifting and heat treatment on soy protein isolates: Structural changes and foaming properties

已完结 10 由风哔哩吧啦发布于 2026/5/7 16:28:47

DOI:10.1016/j.fbio.2025.107844
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.fbio.2025.107844

Elsevier

Abstract：This study investigated the effect of pH 11 adjustment and heat treatment on the foaming properties of soy protein. Untreated soy protein isolate (SPI) exhibited the lowest foaming capacity

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