Freeze-Thaw Stability of Emulsion System from Ultrasound-Modified Soy Protein Isolate and Soluble Polysaccharide
DING Jian, LI Yang, SHI Borui, SUN Hongbo, QI Baokun, JIANG Lianzhou, SUI Xiaonan
FOOD SCIENCE . 2018, (9): 88 -94 .  DOI: 10.7506/spkx1002-6630-201809014