Enzymatic cross-linking chemical modification and ultrasound to improve the structural and functional properties of soy protein isolate.
- DOI
- 10.1016/j.foodres.2026.119989
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119989,
title = {Enzymatic cross-linking chemical modification and ultrasound to improve the structural and functional properties of soy protein isolate.},
author = {Guo J and Xie Q and Sun Y and Guo W and Liu Y and Jiang Y and Guo L and Zhang Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119989},
url = {https://doi.org/10.1016/j.foodres.2026.119989}
}RIS
TY - JOUR TI - Enzymatic cross-linking chemical modification and ultrasound to improve the structural and functional properties of soy protein isolate. AU - Guo J AU - Xie Q AU - Sun Y AU - Guo W AU - Liu Y AU - Jiang Y AU - Guo L AU - Zhang Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119989 UR - https://doi.org/10.1016/j.foodres.2026.119989 ER -
APA
J, G., Q, X., Y, S., W, G., Y, L., Y, J., L, G., & Y, Z. (2026). Enzymatic cross-linking chemical modification and ultrasound to improve the structural and functional properties of soy protein isolate.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119989
Source records
- pubmed · retrieved 2026-09-26T14:16:07.808Z