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Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels

Crossref DOI link: https://doi.org/10.1007/s11947-016-1826-7

Published Online: 2016-12-06

Published Print: 2017-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhao, Haibo

Wang, Yaosong

Li, Weiwei

Qin, Fang

Chen, Jie
Funding

Funding for this research was provided by:

High Technology Research and Development Program of China (2013AA102200)

High Technology Research and Development Program of China (2012BAD37B01)

National Natural Science Foundation of China (31271946)

National Natural Science Foundation of China (31471583)
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License valid from 2016-12-06