Effect of pH-ultrasonic treatment on gelation of soy protein isolate

doi:10.13995/j.cnki.11-1802/ts.028196

CAI Shaokai, CUI Yaru, QIU Tingting, SHI Yan, SHI Yuhan, WANG Zhaojun, ZENG Maomao, CHEN Jie

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 209-218.

PDF(5063 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 209-218. DOI: 10.13995/j.cnki.11-1802/ts.028196

Effect of pH-ultrasonic treatment on gelation of soy protein isolate

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(24): 209-218 https://doi.org/10.13995/j.cnki.11-1802/ts.028196

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(5063 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-05-29	2021-08-17	2021-12-25
Issue Date
2022-01-21

Please choose a citation manager

Content to export