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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Foaming, emulsifying properties and surface hydrophobicity of soy proteins isolate as affected by peracetic acid oxidation

Junsheng LiGuangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi, PR ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-8770-5510View further author information
ORCID Icon,
Bixuan WangGuangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi, PR ChinaView further author information
,
Junfu FanGuangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi, PR ChinaView further author information
,
Xin ZhongGuangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi, PR ChinaView further author information
,
Guoxia HuangGuangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi, PR ChinaView further author information
,
Liujuan YanGuangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi, PR ChinaView further author information
&
Xiane RenGuangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi, PR ChinaView further author information
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Pages 689-703 | Received 09 Oct 2018, Accepted 22 Mar 2019, Published online: 22 Apr 2019

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