Publication | Open Access
Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose
156
Citations
29
References
2020
Year
Food ChemistryBiopolymer GelBiomanufacturingWheat Bran CelluloseGel PropertiesFormation MechanismAlternative Protein SourceProtein EngineeringFood EngineeringHemicelluloseBiomolecular EngineeringHealth Sciences
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