Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability
ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin
FOOD SCIENCE . 2024, (24): 339 -347 .  DOI: 10.7506/spkx1002-6630-20240713-132