Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

作者：Chong‐hao Bi, Peng-lin Wang, Dongyu Sun, Ziming Yan, Yi Liu, Zhigang Huang, Fei Gao · 发表于：Journal of Food Engineering · 年份：2020 · DOI：10.1016/j.jfoodeng.2020.109923 · 被引用次数：108 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Meat and Animal Product Quality