Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate
YEYun-hua，SHAXiao-mei，TUZong-cai，WANGHui，ZHANGXue-chun，ZHANGQiu-ting，LITeng
FOOD SCIENCE . 2011, (23): 40 -42 .  DOI: 10.7506/spkx1002-6630-201123006