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April 15, 2024Journal of the Science of Food and Agriculture

Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment

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Authors

LWLuming WenHDHongmin DaiSLSha Li

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Wen et al. (2024) studied this question.

synapsesocial.com/papers/68e6f15ab6db64358766b910https://doi.org/10.1002/jsfa.13529
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  1. 1Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes2009 · 565 citations