Stable medium internal phase emulsions of low-solubility soy protein isolate: The effects of pH, ionic strength, and polysaccharides

GUO Fengxian, MAO Yiming, CHEN Yujie, WU Shiying, QIU Dingqiang, ZHENG Zongping, HE Zhiyong

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 146-155.

PDF(17854 KB)
PDF(17854 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 146-155. DOI: 10.13995/j.cnki.11-1802/ts.043370

Stable medium internal phase emulsions of low-solubility soy protein isolate: The effects of pH, ionic strength, and polysaccharides

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(6): 146-155 https://doi.org/10.13995/j.cnki.11-1802/ts.043370

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(17854 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉