Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties.

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作者： Xueting,Zheng ^[1] ; Tianfu,Cheng ^[1] ; Sibo,Liu ^[1] ; Yachao,Tian ^[1] ; Jun,Liu ^[2] ; Zhongjiang,Wang ^[3] ; Zengwang,Guo ^[4]

作者单位： College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. ^[1] Shandong Yuwang Industrial Co., Ltd, Dezhou, Shandong 251299, China. Electronic address: liujun@yuwangcn.com. ^[2] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: wzjname@126.com. ^[3] College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: gzwname@163.com. ^[4]

关键词 Interface behavior Proteins structure Solubility Ultrasonic Yeast proteins pH shifting

DOI 10.1016/j.ijbiomac.2024.139396

PMID 39753173

发布时间 2025-01-04

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International journal of biological macromolecules

2025年293卷

139396页

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Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties.

International journal of biological macromolecules

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International journal of biological macromolecules

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Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties.

International journal of biological macromolecules

相似文献

International journal of biological macromolecules

相关期刊

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