Effect of Ultrasound on Freeze-Thaw Stability of Soy Protein Isolate Gel Induced by Glutamine Transaminase
LIU Jingnan, ZHANG Zhihui, WANG Lin, WANG Yuying, ZHANG Anqi, WANG Xibo, XU Ning
FOOD SCIENCE . 2020, (13): 76 -82 .  DOI: 10.7506/spkx1002-6630-20190710-145