Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates
| Autor: | Wang, Xufeng, Yu, Mengqin, Wang, Zhenzhong, Luo, Kaiyun, Adhikari, Benu, Miao, Song, Liu, Shutao |
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| Zdroj: | In Food Chemistry 15 November 2022 394 |
| Databáze: | ScienceDirect |
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