Work

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

Year: 2013

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2013.01.016

Authors: Hao Hu, Eunice C.Y. Li-Chan, Li Wan, Ming Tian, Siyi Pan

Institutions: University of British Columbia, Huazhong Agricultural University, Hubei University of Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: China Scholarship Council, University of British Columbia

OpenAlex ID: W2072418373

FWCI: 11.51

Cites: 39

Cited by: 302

Related to: 10