Xie, Y.; Liu, R.; Zhang, C.; Liu, D.; Han, J.
Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization. Foods 2022, 11, 3505.
https://doi.org/10.3390/foods11213505
AMA Style
Xie Y, Liu R, Zhang C, Liu D, Han J.
Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization. Foods. 2022; 11(21):3505.
https://doi.org/10.3390/foods11213505
Chicago/Turabian Style
Xie, Yitong, Rongxu Liu, Changge Zhang, Danyi Liu, and Jianchun Han.
2022. "Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization" Foods 11, no. 21: 3505.
https://doi.org/10.3390/foods11213505
APA Style
Xie, Y., Liu, R., Zhang, C., Liu, D., & Han, J.
(2022). Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization. Foods, 11(21), 3505.
https://doi.org/10.3390/foods11213505