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
Food and Fermentation Industries
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2017, (6): 92
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