Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products
Li Lin(Jiangsu University), Qing Zhang(Sun Yat-sen University), Derong Lin(Dongguan People’s Hospital), Daize Wu(Sichuan Agricultural University), Wen Qin(Sichuan Agricultural University), Demei Meng(Tianjin University of Science and Technology), Hui He(Central South University), Rui Yang(Tianjin University of Science and Technology)
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