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Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids

Haoqiang Wang; Wen Li; Shunjing Luo; Xiuting Hu; Chengmei Liu
Food Chemistry · Vol. 464 · pp. 141745 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-02-01
Publication Year2025
Volume464
Pages141745
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.141745
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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