Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

作者：Xufeng Wang, Mengqin Yu, Zhenzhong Wang, Kaiyun Luo, Benu Adhikari, Song Miao, Liu S · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.133515 · 被引用次数：38 · 研究领域：Proteins in Food Systems、Food composition and properties、Microencapsulation and Drying Processes