Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel
Author:
Funder
Beijing Education Commission
Beijing Outstanding Talent Training Foundation
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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4. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate;Campbell;Food Hydrocolloids,2009
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