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RSC Advances

An international journal to further the chemical sciences


Effect of 7S/11S ratio on the network structure of heat-induced soy protein gels: a study of probe release

Corresponding authors
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, PR China
E-mail: yfhua@jiangnan.edu.cn
Fax: +86-510-85329091
Tel: +86-510-85917812
RSC Adv., 2016,6, 101981-101987

DOI: 10.1039/C6RA22388E
Received 07 Sep 2016, Accepted 19 Oct 2016
First published online 19 Oct 2016
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