Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment

Subjects

Subjects :

General Chemical Engineering
Safety, Risk, Reliability and Quality
Industrial and Manufacturing Engineering
Food Science

Details

ISSN :

21934134 and 21934126

Volume :

17

Database :

OpenAIRE

Journal :

Journal of Food Measurement and Characterization

Accession number :

edsair.doi...........76f7755e7093c9b96d7edda3738c3114

Full Text :

https://doi.org/10.1007/s11694-022-01776-6