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Use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl2.
Lian, Wentao; WangFeng, Qiujie; Zhang, Haojia; Zhu, Ying; Qu, Min; Sun, Bingyu; Huang, Yuyang; Zhu, Xiuqing.
Afiliação
  • Lian W; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • WangFeng Q; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Zhang H; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Zhu Y; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Qu M; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Sun B; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Huang Y; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Zhu X; College of Food Engineering, Harbin University of Commerce, Harbin, China.
J Sci Food Agric ; 103(13): 6180-6189, 2023 Oct.
Article em En | MEDLINE | ID: mdl-37139635
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleo de Soja / Proteínas de Soja Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleo de Soja / Proteínas de Soja Idioma: En Ano de publicação: 2023 Tipo de documento: Article