Wang, F.; Gu, X.; Lü, M.; Huang, Y.; Zhu, Y.; Sun, Y.; Zhu, X.
Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System. Foods 2022, 11, 3562.
https://doi.org/10.3390/foods11223562
AMA Style
Wang F, Gu X, Lü M, Huang Y, Zhu Y, Sun Y, Zhu X.
Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System. Foods. 2022; 11(22):3562.
https://doi.org/10.3390/foods11223562
Chicago/Turabian Style
Wang, Fengqiujie, Xuelian Gu, Mingshou Lü, Yuyang Huang, Ying Zhu, Ying Sun, and Xiuqing Zhu.
2022. "Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System" Foods 11, no. 22: 3562.
https://doi.org/10.3390/foods11223562
APA Style
Wang, F., Gu, X., Lü, M., Huang, Y., Zhu, Y., Sun, Y., & Zhu, X.
(2022). Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System. Foods, 11(22), 3562.
https://doi.org/10.3390/foods11223562