Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review

ZX Tang, RF Ying, LE Shi - International Journal of Food …, 2021 - Wiley Online Library
Advanced structures of food proteins are maintained by many forces such as hydrophobic
activities, electrostatic interaction, and disulphide bond interaction, which can affect their …
被引用次数：34 相关文章

Physicochemical and functional characteristics of proteins treated by a pH-shift process: a review.

ZX Tang, RF Ying, LE Shi - 2020 - cabidigitallibrary.org
Advanced structures of food proteins are maintained by many forces such as hydrophobic
activities, electrostatic interaction, and disulphide bond interaction, which can affect their …

[引用][C] Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review

ZX Tang, RF Ying, LE Shi - 2021