Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel

Publication date: Available online 7 December 2020Source: Food StructureAuthor(s): Yaru Liang, Fei Teng, Mingyu He, Lianzhou Jiang, Jingwen Yu, Xibo Wang, Yang Li, Zhongjiang Wang
Source: Food Structure - Category: Food Science Source Type: research
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