Effects of moderate electric fields on the structural and gelling properties of soybean protein isolate gel induced by glucono-δ-lactone
Hong Wang, Libin Sun, Xiaoming Sun, Haijuan Tian, Dianyu Yu
Topics & Concepts
LactoneElectric fieldMaterials scienceChemistryFood scienceOrganic chemistryPhysicsQuantum mechanicsProteins in Food SystemsMeat and Animal Product QualityFood composition and properties