Effect of pH Shifting on Different Properties of Microwave-Extracted Soybean Meal Protein Isolate

被引：0
|
作者：
Dipak Das
Parmjit S. Panesar
Charanjiv S. Saini
机构：
[1] Sant Longowal Institute of Engineering & Technology,Department of Food Engineering & Technology
来源：
Food and Bioprocess Technology | 2024年 / 17卷
关键词：
pH shifting; Microwave treatment; Soybean meal; Protein isolate; Structural properties; Functional characteristics;
D O I：
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学科分类号：
摘要：
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页码：640 / 655
页数：15
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