Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate
出版年份 2020 全文链接
标题
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate
作者
关键词
Ultrasound, Soybean protein isolate, Glucono-δ-lactone, Gelation, Glycine max, L
出版物
Food Bioscience
Volume 39, Issue -, Pages 100827
出版商
Elsevier BV
发表日期
2020-12-03
DOI
10.1016/j.fbio.2020.100827
参考文献
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