Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment

Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 236, November 2018, Pages 44-50

Chong-hao Bi, Ying-dan Zhu, Lu-tong Li, Yu-lai Zhang, Zhe Hua, Jia-yi Zhu, Yi Liu, Yu-de Liu, Zhi-gang Huang,