Effect of Mild Heating Assisted Alkaline pH Shift Treatment on the Structural and Functional Properties of Porcine Liver Protein
In this study, a combined method of physical and chemical modification was used to improve the functional characteristics of porcine liver protein (PLP). PLP was modified by mild heating assisted alkaline pH shift treatment. The hydration properties, surface properties, particle size distribution, d...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-012.pdf |