Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate
- DOI
- 10.1016/j.foodchem.2024.142463
- Published
- 2025-03
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2024.142463,
title = {Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate},
author = {Binyu Luan and Ang Meng and Wenjing Zhang and Fengqiujie Wang and Feng Liu and Weichun Pan and Xiuqing Zhu and Bo Zhang},
year = {2025},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2024.142463},
url = {https://doi.org/10.1016/j.foodchem.2024.142463}
}RIS
TY - JOUR TI - Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate AU - Binyu Luan AU - Ang Meng AU - Wenjing Zhang AU - Fengqiujie Wang AU - Feng Liu AU - Weichun Pan AU - Xiuqing Zhu AU - Bo Zhang PY - 2025 JO - Food Chemistry DO - 10.1016/j.foodchem.2024.142463 UR - https://doi.org/10.1016/j.foodchem.2024.142463 ER -
APA
Luan, B., Meng, A., Zhang, W., Wang, F., Liu, F., Pan, W., Zhu, X., & Zhang, B. (2025). Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.142463
Source records
- crossref · retrieved 2026-09-26T14:21:36.030Z