Academic Journal
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
| العنوان: | A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction |
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| المؤلفون: | Ren, Hai-Bin, Feng, Bao-Long, Liu, Hong-Yao, Wang, Yu-Tang, Zhang, Hong-Tai, Li, Zhi-Lu, Meng, Li, Zhang, Jing-Jian, Bai, Xiao-Sen, Gao, Fei, Wang, Zhi-Peng, Luo, Bo-Wen, Chen, Xiao-Lin, Song, Hong-Jie, Yan, Xin-Xu, Zhao, Jin-Yong, Zhang, Ying-Hua |
| المساهمون: | National Key Research and Development Program of China, Ministry of Science and Technology of the People's Republic of China |
| المصدر: | Food Chemistry: X ; volume 22, page 101259 ; ISSN 2590-1575 |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2024 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.fochx.2024.101259 |
| الاتاحة: | http://dx.doi.org/10.1016/j.fochx.2024.101259 https://api.elsevier.com/content/article/PII:S2590157524001469?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S2590157524001469?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ ; https://www.elsevier.com/legal/tdmrep-license ; http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| رقم الانضمام: | edsbas.8820E494 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.fochx.2024.101259 |
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