Protein composition governs soy yogurt gelation: Role of relative proportions of 7S and 11S globulins

Peijun Liang, Wenjuan Jiao, Xiang Fang, Jianfeng Wu

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DOI: 10.1016/j.foodchem.2026.151793
Published: 2026-12
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151793,
  title = {Protein composition governs soy yogurt gelation: Role of relative proportions of 7S and 11S globulins},
  author = {Peijun Liang and Wenjuan Jiao and Xiang Fang and Jianfeng Wu},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.151793},
  url = {https://doi.org/10.1016/j.foodchem.2026.151793}
}

RIS

TY  - JOUR
TI  - Protein composition governs soy yogurt gelation: Role of relative proportions of 7S and 11S globulins
AU  - Peijun Liang
AU  - Wenjuan Jiao
AU  - Xiang Fang
AU  - Jianfeng Wu
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.151793
UR  - https://doi.org/10.1016/j.foodchem.2026.151793
ER  -

APA

Liang, P., Jiao, W., Fang, X., & Wu, J. (2026). Protein composition governs soy yogurt gelation: Role of relative proportions of 7S and 11S globulins. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151793

Source records

crossref · retrieved 2026-11-10T20:03:55.553Z