Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure-Reference-Cited by-同舟云学术

Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure

Published:2023-07 Issue: Volume:97 Page:106442
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Xin Xiaojuan,Qiu Wei,Xue Hui,Zhang Guowen,Hu Hui,Zhao Yan,Tu Yonggang

Funder

Key Research and Development Project of Hainan Province

Key Research and Development Program of Jiangxi Province

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference55 articles.

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