Emulsifing properties of Zanthoxylum bungeanum Maxim seed kernel protein isolate: effect of pH and NaCl concentration

LI Chao,PU Biao,LUO Song-ming,LIU Xing-yan,XU Dan-ping,FU Ben-ning,PAN Shu-xuan,JIANG Pei-ji,WANG Chun-xia,LI Qiang

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (6) : 92.

Emulsifing properties of Zanthoxylum bungeanum Maxim seed kernel protein isolate: effect of pH and NaCl concentration

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(6): 92

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