l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
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DOI: 10.1016/j.lwt.2021.112382
Abstract: Abstract Soy protein is a commonly used functional ingredient. Despite its versatility, modifications of soy proteins could further enhance its functionalities. The objective of this study is to investigate the effect of l -histidine on… read more here.
Keywords: soy proteins; emulsifying activity; histidine; solubility ... See more keywords