Improvement of functional properties of chickpea isolate protein by high-pressure homogenization combined with pH-shift

WANG Xiaoyuan, ZHANG Shanshan, WEI Xiaopeng, ZHANG Lihua, GE Zhenzhen, LIU Mengpei, ZONG Wei

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (21) : 198-206.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (21) : 198-206. DOI: 10.13995/j.cnki.11-1802/ts.043437

Improvement of functional properties of chickpea isolate protein by high-pressure homogenization combined with pH-shift

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(21): 198-206 https://doi.org/10.13995/j.cnki.11-1802/ts.043437

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