| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538478 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Lipid oxidation but not protein oxidation was induced by pH-shift processing. ⺠The salt solubility of the proteins was drastically lowered after pH-shift processing. ⺠pH-Shift isolation caused no major changes to the in vitro digestibility of proteins.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sofia K. Marmon, Ingrid Undeland,