Formation of stable O/W emulsions and cold-set films by pH-shifting-treated soy proteins is attributed to the dissociation and unfolding of β-conglycinin and glycinin

被引：0

作者：

Jiang, Jiang

Xiong, Youling

机构：

[1] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY USA

[2] Jiangnan Univ, Dept Food Sci, Wuxi, Jiangsu, Peoples R China

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2011年 / 241卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

6-AGFD

引用

页数：1