Mechanisms of Action of Different Salt Ions in Improving the Gel Properties of Transglutaminase Cross-Linked Soybean Protein Isolate
ZENG Xiangquan, PENG Linlin, ZHAO Meiting, LI Yingyan, CAO Rui, LIU Mengxuan, LIU Sirong, LI Jian
FOOD SCIENCE . 2025, (22): 145 -156 .  DOI: 10.7506/spkx1002-6630-20250610-069