doi.org/10.1016/j.foodhyd.2021.107084
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Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

..., Lianzhou Jiang
32
Food Hydrocolloids11.00
Volume: 122, Pages: 107084 - 107084
Published: Aug 4, 2021
Paper Fields
Paper Details
Title
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG
DOI
doi.org/10.1016/j.foodhyd.2021.107084
Published Date
Aug 4, 2021
Journal
Food Hydrocolloids
Volume
122
Pages
107084 - 107084
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