Title:Effects of soy proteins and hydrolysates on fat globule coalescence and multdown properties of ice cream.
Author(s): Chen WP, Liang GJ, Li X, He ZY, Zeng MM, Gao DM, Qin F, Goff HD,Chen J*
Source: Food Hydrocolloids Volume 94, Pages 279-286 Published: 1 March 2019
IF: 5.089 DOI: 10.1016/j.foodhyd.2019.02.045
上一条：Title: Binding of aroma compounds with soy protein isolate in aqueous model: effect of preheat treatment of soy protein isolate.
技术支持：信息化建设管理处
校内备案号：JW备200002
地址：江苏省无锡市蠡湖大道1800号
邮编：214122
联系电话：0510－85329291
服务邮箱：ijlfs@jiangnan.edu.cn
