Zeng, X.; Peng, L.; Liu, S.; Wang, H.; Li, H.; Xi, Y.; Li, J.
Promoting Effects of Different Organic Acids on the Formation of Transglutaminase-Induced Cross-Linked Soybean Protein Isolate Hydrogels. Foods 2025, 14, 1965.
https://doi.org/10.3390/foods14111965
AMA Style
Zeng X, Peng L, Liu S, Wang H, Li H, Xi Y, Li J.
Promoting Effects of Different Organic Acids on the Formation of Transglutaminase-Induced Cross-Linked Soybean Protein Isolate Hydrogels. Foods. 2025; 14(11):1965.
https://doi.org/10.3390/foods14111965
Chicago/Turabian Style
Zeng, Xiangquan, Linlin Peng, Sirong Liu, Haoluan Wang, He Li, Yu Xi, and Jian Li.
2025. "Promoting Effects of Different Organic Acids on the Formation of Transglutaminase-Induced Cross-Linked Soybean Protein Isolate Hydrogels" Foods 14, no. 11: 1965.
https://doi.org/10.3390/foods14111965
APA Style
Zeng, X., Peng, L., Liu, S., Wang, H., Li, H., Xi, Y., & Li, J.
(2025). Promoting Effects of Different Organic Acids on the Formation of Transglutaminase-Induced Cross-Linked Soybean Protein Isolate Hydrogels. Foods, 14(11), 1965.
https://doi.org/10.3390/foods14111965