Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

Xie, JJ; Li, YP; Qu, XQ; Kang, ZL

Li, YP; Kang, ZL (通讯作者)，Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Henan, Peoples R China.

JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (5):

Abstract

This study examines the effects of combined high pressure (0.1, 200, and 400 MPa) and temperature (25 and 50 degrees C) on the solubility, aggregation......

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