Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

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作者：
Kang, Zhuang-Li [1 ]
Bai, Rong [1 ]
Lu, Fei [1 ]
Zhang, Tao [1 ]
Gao, Zai-Shang [1 ]
Zhao, Sheng-Ming [1 ]
Zhu, Ming-Ming [1 ]
Ma, Han-Jun [1 ]
机构：
[1] School of Food Science, Henan Institute of Science and Technology, Xinxiang,453003, China
来源：
Food Hydrocolloids | 2022年 / 124卷
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