Full Text
Advanced Search
Work has begun on improving our website! Close the message box
Our website is evolving and our goal is to create a great user experience for our readers and authors. You will see regular enhancements to our site in the coming months.
Please visit our news site for further information.

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
Please wait while Download options loads