| Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type | |
| Wang, Xufeng; Luo, Kaiyun; Liu, Shutao; Zeng, Maomao; Adhikari, Benu; He, Zhiyong; Chen, Jie | |
| 刊名 | FOOD BIOPHYSICS
 |
| 2018 | |
| 卷号 | 13页码:324-332 |
| 关键词 | Coagulant type Variety Emulsion gel Soy protein isolate Rheology Hardness |
| ISSN号 | 1557-1858 |
| URL标识 | 查看原文 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/2890659 |
| 专题 | 福州大学 |
| 推荐引用方式 GB/T 7714 | Wang, Xufeng,Luo, Kaiyun,Liu, Shutao,et al. Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type[J]. FOOD BIOPHYSICS,2018,13:324-332. |
| APA | Wang, Xufeng.,Luo, Kaiyun.,Liu, Shutao.,Zeng, Maomao.,Adhikari, Benu.,...&Chen, Jie.(2018).Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type.FOOD BIOPHYSICS,13,324-332. |
| MLA | Wang, Xufeng,et al."Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type".FOOD BIOPHYSICS 13(2018):324-332. |
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