Effect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions

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Publication date: June 2026

Source: Food Hydrocolloids, Volume 175

Author(s): Xiaohan Hua, Wenjia Yan, Huilin Luan, Xin Jia, Lijun Yin

​Publication date: June 2026Source: Food Hydrocolloids, Volume 175Author(s): Xiaohan Hua, Wenjia Yan, Huilin Luan, Xin Jia, Lijun Yin Read More