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Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size
Wu, Chao, Hua, Yufei, Chen, Yeming, Kong, Xiangzhen, Zhang, CaimengVolume:
66
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.12.007
Date:
May, 2017
File:
PDF, 1.34 MB
english, 2017