The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties

It has been proven that high-pressure homogenization (HPH) could improve the functional properties of proteins by modifying their structure. This study researched the effect of HPH on the structural and functional properties of whey-soy dual-protein (Soy Protein Isolation-Whey Protein Isolation, SPI...

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Detalles Bibliográficos
Autores principales: Wu, Meishan, He, Xiaoye, Feng, Duo, Li, Hu, Han, Di, Li, Qingye, Zhao, Boya, Li, Na, Liu, Tianxin, Wang, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529657/
https://www.ncbi.nlm.nih.gov/pubmed/37761067
http://dx.doi.org/10.3390/foods12183358

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529657/
https://www.ncbi.nlm.nih.gov/pubmed/37761067
http://dx.doi.org/10.3390/foods12183358

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