Soy protein isolate improves the structure, starch retrogradation and water distribution of a Chinese traditional rice/bean food Dousi: towards high low‐temperature storage stability

Ping Xu(Pennsylvania State University), Wenping Ding(Wuhan Polytechnic University), Zia‐ud Din(National University of Sciences and Technology), Xianhui Chang(Jiangsu University), Kun Zhuang(Wuhan Polytechnic University), Xi Chen(Cornell University), Lei Chen(Huazhong Agricultural University), Yuehui Wang(Wuhan Polytechnic University), Qi Zhang(Wuhan Polytechnic University), Mengxue Xu(Wuhan Polytechnic University)
International Journal of Food Science & Technology
July 31, 2023
10.1111/ijfs.16613
Cited by 3

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