pH偏移结合热处理对大豆蛋白柔性与乳化性的影响

王健，徐晔晔，于洁，高婷婷，王喜波，江连洲

Effect of pH-Shifting Combined with Heat Treatment on the Flexibility and Emulsifying Properties of Soy Protein Isolate

WANG Jian, XU Yeye, YU Jie, GAO Tingting, WANG Xibo, JIANG Lianzhou

食品科学 . 2018, (14): 22 -28 . DOI: 10.7506/spkx1002-6630-201814004