Effect of pH and arabic gum on emulsifying properties of SPI/hydrolysates

JIA Cong,HUA Yu-fei,CHEN Ye-ming,ZHANG Cai-meng,KONG Xiang-zhen

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (5) : 25.

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PDF(2435 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (5) : 25.

Effect of pH and arabic gum on emulsifying properties of SPI/hydrolysates

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(5): 25

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