| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791734 | Meat Science | 2013 | 8 Pages |
Abstract
⺠pH-shifting improves soy protein functionality. ⺠pH-shifting treated soy protein promotes myofibrillar protein gelation. ⺠Soy protein emulsions stabilize myofibrillar protein gels.
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Authors
Jiang Jiang, Youling L. Xiong,