Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium

作者：Xufeng Wang, Kaiyun Luo, Liu S, Benu Adhikari, Jie Chen · 发表于：Journal of Food Engineering · 年份：2018 · DOI：10.1016/j.jfoodeng.2018.09.025 · 被引用次数：103 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Polysaccharides Composition and Applications