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	The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid
	Huang, Liurong[1]; Ding, Xiaona[2]; Li, Yunliang[3]; Ma, Haile[4]
刊名	FOOD CHEMISTRY
	2019
卷号	279页码:114-119
关键词	Aggregation Structure Ultrasound Acid Emulsifying property
ISSN号	0308-8146
DOI	http://dx.doi.org/10.1016/j.foodchem.2018.11.147
URL标识	查看原文
收录类别	SCI(E) ; EI ; PUBMED
WOS记录号	WOS:000454689200014
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5325060
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 2.Jiangsu Univ, Jiangsu Prov Key Lab Phys Proc Agr Prod, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 3.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 4.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 5.[4]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China.
推荐引用方式 GB/T 7714	Huang, Liurong[1],Ding, Xiaona[2],Li, Yunliang[3],et al. The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid[J]. FOOD CHEMISTRY,2019,279:114-119.
APA	Huang, Liurong[1],Ding, Xiaona[2],Li, Yunliang[3],&Ma, Haile[4].(2019).The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid.FOOD CHEMISTRY,279,114-119.
MLA	Huang, Liurong[1],et al."The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid".FOOD CHEMISTRY 279(2019):114-119.

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