Advances in characterization of physically-enzymatically coupled modified soy protein gels

YU Mengli, CHEN Yu, LIN Fengyan, CHEN Fusheng

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 351-360.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 351-360. DOI: 10.13995/j.cnki.11-1802/ts.039942

Advances in characterization of physically-enzymatically coupled modified soy protein gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(5): 351-360 https://doi.org/10.13995/j.cnki.11-1802/ts.039942

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