Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

著者: Xin-Sheng Qin, Shuizhong Luo, Jing Cai, Xiyang Zhong, Shaotong Jiang, Yanyan Zhao, Zhi Zheng - Ultrasonics Sonochemistry 2016 被引用: 209