Effects of pre-heating soybean protein isolate and...

Food Chemistry 2020 / 07 Vol. 318

Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

Zhang, Mengqi, Yang, Yanjun, Acevedo, Nuria C.
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Volume:
318
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126421
Date:
July, 2020
File:
PDF, 3.44 MB
2020
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