Publication | Closed Access
The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size
85
Citations
30
References
2018
Year
Food ChemistryFood ColloidBiopolymer GelProtein FoldingStorage ModulusAlternative Protein SourceProtein EngineeringFood EngineeringAggregates SizeMedicineBiophysicsHealth Sciences
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