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Structural and Emulsifying Properties of Soybean Protein Isolate–Sodium Alginate Conjugates under High Hydrostatic Pressure

Soybean protein isolate (SPI) is a kind of plant derived protein with high nutritional value, but it is underutilized due to its structural limitations and poor functionalities. This study aimed to investigate the effects of high hydrostatic pressure (HHP) treatment on SPI and sodium alginate (SA) c...

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Detalles Bibliográficos
Autores principales:	Wang, Zihuan, Gong, Shaoying, Wang, Yucong, Liu, Danyi, Han, Jianchun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620206/ https://www.ncbi.nlm.nih.gov/pubmed/34829111 http://dx.doi.org/10.3390/foods10112829

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