Effect of acid induction on gelling properties of soy protein isolate/high-methoxy pectin complex system

LIU Shengya, PENG Yuanyuan, ZHANG Fusheng, ZHENG Jiong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 104-109.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 104-109. DOI: 10.13995/j.cnki.11-1802/ts.017800

Effect of acid induction on gelling properties of soy protein isolate/high-methoxy pectin complex system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(6): 104-109 https://doi.org/10.13995/j.cnki.11-1802/ts.017800

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