Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids
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Marinea, M.; Ellis, A.; Golding, M.; Loveday, S.M. Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids. Foods 2021, 10, 154. https://doi.org/10.3390/foods10010154
Marinea M, Ellis A, Golding M, Loveday SM. Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids. Foods. 2021; 10(1):154. https://doi.org/10.3390/foods10010154
Chicago/Turabian StyleMarinea, Marina; Ellis, Ashling; Golding, Matt; Loveday, Simon M. 2021. "Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids" Foods 10, no. 1: 154. https://doi.org/10.3390/foods10010154