Effect of Charge Density Modification of Soy Protein Isolate by Succinylation on Its Conformation and Emulsifying Properties
LIU Guannan, HU Miao, DU Xiaoqian, XIE Fengying, QI Baokun, LI Yang
(1. School of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Heilongjiang Institute of Green Food Science, Harbin 150000, China)
LIU Guannan, HU Miao, DU Xiaoqian, XIE Fengying, QI Baokun, LI Yang. Effect of Charge Density Modification of Soy Protein Isolate by Succinylation on Its Conformation and Emulsifying Properties[J]. FOOD SCIENCE, 2022, 43(4): 39-45.