Article Versions Notes

Zhang W, Jin M, Wang H, Cheng S, Cao J, Kang D, Zhang J, Zhou W, Zhang L, Zhu R, et al. Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin. Foods. 2024; 13(12):1804. https://doi.org/10.3390/foods13121804

Zhang, Wei, Mengru Jin, Hong Wang, Siqi Cheng, Jialu Cao, Dingrong Kang, Jingnan Zhang, Wei Zhou, Longteng Zhang, Rugang Zhu, and et al. 2024. "Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin" Foods 13, no. 12: 1804. https://doi.org/10.3390/foods13121804

Zhang, W., Jin, M., Wang, H., Cheng, S., Cao, J., Kang, D., Zhang, J., Zhou, W., Zhang, L., Zhu, R., Liu, D., & Liu, G. (2024). Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin. Foods, 13(12), 1804. https://doi.org/10.3390/foods13121804