Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
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Title
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
Authors
Keywords
Soy protein isolate, Acidified gel, Fat, Gelation behaviour, Tribology, Confocal laser scanning microscopy
Journal
FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages 106226
Publisher
Elsevier BV
Online
2020-08-01
DOI
10.1016/j.foodhyd.2020.106226
References
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