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
FOOD SCIENCE . 2018, (14): 22 -28 .  DOI: 10.7506/spkx1002-6630-201814004