Influence of Soy Protein Isolate Prepared by Phosphate‐Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein
Crossref DOI link: https://doi.org/10.1007/s11746-015-2617-4
Published Online: 2015-03-05
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Guo, Jian
Hu, Lei
Yang, Xiao‐Quan
Yu, Shu‐Juan
Liu, Yong‐Chuang
Jin, Yu‐Cong
Funding for this research was provided by:
China Postdoctoral Science Foundation (2013M530367)
Version of Record valid from 2015-03-05