Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products-Reference-Cited by-同舟云学术

Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products

Published:2021-10 Issue: Volume:360 Page:129991
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Lin,He Hui,Wu Daize,Lin Derong,Qin Wen,Meng Demei,Yang Rui,Zhang Qing

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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