Physical Processing-Assisted pH Shifting for Food Protein Modification: A Comprehensive Review
The increasing demand for sustainable protein sources has intensified interest in improving the processing efficiency of traditional proteins and developing novel alternatives, particularly those derived from plants and algae. Among various processing technologies, pH shifting has attracted attentio...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2360 |
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