Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
Jie Yu, Yong Wang, Dong Li, Lijun Wang
Topics & Concepts
RheologyEmulsionSoy proteinChemistryChemical engineeringChromatographyFood scienceMaterials scienceBiochemistryComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties