Effect of pH-shifting Treatment on the Structure and Emulsifying Properties of Cyperus esculentus L. Protein
WANG Lin, ZHOU Guowei, YU Zhichao, MENG Luobing, WANG Yuying, ZHANG Anqi, WANG Xibo, JIANG Lianzhou
FOOD SCIENCE . 2020, (22): 34 -41 .  DOI: 10.7506/spkx1002-6630-20191014-113