Effects of pH-shifting combined with mild heating processes on structural and functional properties of broad bean protein isolates

doi:10.13995/j.cnki.11-1802/ts.016995

ZHOU Xiangjun, DONG Ruihong, GAO Yixia

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 100-108.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 100-108. DOI: 10.13995/j.cnki.11-1802/ts.016995

Effects of pH-shifting combined with mild heating processes on structural and functional properties of broad bean protein isolates

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(1): 100-108 https://doi.org/10.13995/j.cnki.11-1802/ts.016995

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Received	Published
2018-02-01	2019-01-15
Issue Date
2019-02-01

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