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Journal: Foods, 2024
Volume: 13
Number: 1804
1804
Article: Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin
Authors: by Wei Zhang, Mengru Jin, Hong Wang, Siqi Cheng, Jialu Cao, Dingrong Kang, Jingnan Zhang, Wei Zhou, Longteng Zhang, Rugang Zhu, Donghong Liu and Guanchen Liu
Link: https://www.mdpi.com/2304-8158/13/12/1804

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