Effects of Combined Use of Methylcellulose and Sodium Hexametaphosphate on Freeze-Thaw Stability, Structure and Texture of Soy Protein Isolate Gels
LIU Simiao, ZHANG Binyang, WANG Lang, ZHU Ying, ZHU Xiuqing, SUN Bingyu, LIU Linlin, HUANG Yuyang, LÜ Mingshou, CHEN Fenglian
FOOD SCIENCE
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2026, (14): 113
-125
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DOI: 10.7506/spkx1002-6630-20260108-068
