A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties

作者：Xinnan Li, Yuhan Lan, Lina sun, S. Z. Wu, Xibo Wang, Ning Xu · 发表于：Journal of Food Engineering · 年份：2025 · DOI：10.1016/j.jfoodeng.2025.112638 · 被引用次数：10 · 研究领域：Magnetic and Electromagnetic Effects、Proteins in Food Systems、Microbial Metabolites in Food Biotechnology