Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type

作者：Xufeng Wang, Kaiyun Luo, Liu S, Maomao Zeng, Benu Adhikari, Zhiyong He, Jie Chen · 发表于：Food Biophysics · 年份：2018 · DOI：10.1007/s11483-018-9538-3 · 被引用次数：65 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food composition and properties