Author:
Li Qianru,Hua Yufei,Li Xingfei,Kong Xiangzhen,Zhang Caimeng,Chen Yeming
Funder
China Postdoctoral Science Foundation
Fundamental Research Funds for the Central Universities
National Natural Science Foundation of China
Reference41 articles.
1. Adachi, Motoyasu, Kanamori, Jiro, Masuda, Taro, Yagasaki, Kazuhiro, Kitamura, & Keisuke. (2003). Crystal structure of soybean 11S globulin: Glycinin A3B4 homohexamer. Proceedings of the National Academy of Sciences of the United States of America. 100 (12): 7395–7400.
2. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;Journal of Food Engineering,2015
3. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength;Bi;Carbohydrate Polymers,2013
4. Modeling creep/recovery behavior of cold-set gels using different approaches;Brito-Oliveira;Food Hydrocolloids,2021
5. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate;Campbell;Food Hydrocolloids,2009
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献