Modification of rice flour-soy protein isolate blend by ultrasound and its effect on the quality of gluten-free rice bread

作者：Guang Zhang, Guang Zhang, Yuan-jie Zhao, Yue Xu, Yan Wang, Xiaofei Liu, Bing Wang, Bing Wang, Xinyu Xu, Bing Han, Chun-min Ma, Na Zhang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112132 · 被引用次数：7 · 研究领域：Food composition and properties、Food Industry and Aquatic Biology、Proteins in Food Systems