Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment.
- DOI
- 10.1021/acs.jafc.0c07302
- Published
- 2021 Mar 17
- Container
- Journal of agricultural and food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.0c07302,
title = {Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment.},
author = {Na X and Wang J and Ma W and Xu X and Zhong L and Wu C and Du M and Zhu B},
year = {2021},
journal = {Journal of agricultural and food chemistry},
doi = {10.1021/acs.jafc.0c07302},
url = {https://doi.org/10.1021/acs.jafc.0c07302}
}RIS
TY - JOUR TI - Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment. AU - Na X AU - Wang J AU - Ma W AU - Xu X AU - Zhong L AU - Wu C AU - Du M AU - Zhu B PY - 2021 JO - Journal of agricultural and food chemistry DO - 10.1021/acs.jafc.0c07302 UR - https://doi.org/10.1021/acs.jafc.0c07302 ER -
APA
X, N., J, W., W, M., X, X., L, Z., C, W., M, D., & B, Z. (2021). Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.0c07302
Source records
- pubmed · retrieved 2026-09-26T14:08:50.106Z