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foods(1)

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gel properties(1)
physicochemical properties(1)
spi(1)
ultrasonic modification(1)

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Gaolin Li AND Ran Tao AND Yufeng Sun AND Lili Wang AND Yurui Li AND Bei Fan AND Fengzhong Wang(0)

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institute of food science and technology, chinese academy of agricultural sciences, beijing, 100193, china(1)
key laboratory of agro-products quality and safety control in storage and transport process, ministry of agriculture and rural affairs, beijing, 100193, china(1)

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2024(1)

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资源类型: 外文期刊

作者:Gaolin Li(精确检索)

作者:Ran Tao(精确检索)

作者:Yufeng Sun(精确检索)

作者:Lili Wang(精确检索)

作者:Yurui Li(精确检索)

作者:Bei Fan(精确检索)

作者:Fengzhong Wang(精确检索)

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1Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction

作者： Gaolin Li; Ran Tao; Yufeng Sun; Lili Wang; Yurui Li; Bei Fan; Fengzhong Wang; SCIE（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China;

来源：Foods

关键词： gel properties physicochemical properties SPI ultrasonic modification