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A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction

Document Type

Article

Author

Ren, H.-B.; Liu, H.-Y.; Li, Z.-L.; Wang, Z.-P.; Luo, B.-W.; Chen, X.-L.; Song, H.-J.; Yan, X.-X.; Zhang, Y.-H.; Wang, Y.-T.; Zhao, J.-Y.; Feng, B.-L.; Gao, F.; Zhang, J.-J.; Bai, X.-S.; Meng, L.; Zhang, H.-T.

Source

In: Food Chemistry: X. (Food Chemistry: X, 30 June 2024, 22)

Subject

Language

English

ISSN

25901575

Online Access

Full Text (ScienceDirect 종량제) Full Text (ScienceDirect O/A) Web of Science JCR 저널정보 Scopus Find it@PNU

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