Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein
Version of Record online: 9 APR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 6, pages 1260–1268, June 2013
How to Cite
Khan,, N. M., Mu, T.-H., Zhang, M. and Chen, J.-W. (2013), Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein. International Journal of Food Science & Technology, 48: 1260–1268. doi: 10.1111/ijfs.12085
- Issue online: 8 MAY 2013
- Version of Record online: 9 APR 2013
- Manuscript Accepted: 15 DEC 2012
- Manuscript Received: 12 OCT 2012
- China Agriculture Research System. Grant Number: CARS-11-B-19
- Central Public Scientific Research. Grant Number: 2012ZL036
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