Effect of Ca2+-Transglutaminase Crosslinking on Gel Characteristics and Vitamin D3-Loading Capacity of Soy Protein Isolate Emulsion
LUAN Hui, DOU Shaokun, ZONG Aizhen, XU Tongcheng, LI Baorui
FOOD SCIENCE . 2025, (4): 51 -59 .  DOI: 10.7506/spkx1002-6630-20240607-043