The ζ-potential for all protein isolates exhibited a similar pattern, where it was initially positive at pH 3.0 and gradually declined to zero if adjusting pH to their isoelectric point (pI, pH 4–5), and then showed a negative trend (pH 5–11) with further increasing pH level.
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Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties.
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