Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions
- DOI
- 10.1016/j.crfs.2025.101000
- Published
- 2025
- Container
- Current Research in Food Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2025.101000,
title = {Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions},
author = {Masahiko Samoto and Ryo Okuzono and Mako Igarashi and Sayuri Sakurada and Yasuki Matsumura and Akihiro Nakamura and Masayuki Shibata},
year = {2025},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2025.101000},
url = {https://doi.org/10.1016/j.crfs.2025.101000}
}RIS
TY - JOUR TI - Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions AU - Masahiko Samoto AU - Ryo Okuzono AU - Mako Igarashi AU - Sayuri Sakurada AU - Yasuki Matsumura AU - Akihiro Nakamura AU - Masayuki Shibata PY - 2025 JO - Current Research in Food Science DO - 10.1016/j.crfs.2025.101000 UR - https://doi.org/10.1016/j.crfs.2025.101000 ER -
APA
Samoto, M., Okuzono, R., Igarashi, M., Sakurada, S., Matsumura, Y., Nakamura, A., & Shibata, M. (2025). Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2025.101000
Source records
- crossref · retrieved 2026-09-26T18:03:19.472Z