Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
Zhao, Chen, Hemar, Cui (2020) Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides Food Chem (IF: 8.8) 310 125983Links
http://www.ncbi.nlm.nih.gov/pubmed/31835225http://dx.doi.org/10.1016/j.foodchem.2019.125983
