Professor Liu Shutao from Fuzhou University: Study on the Effect of Salt Ion Pre-Aggregation on Gel Properties of Soy Protein Isolate Based on Two-Step Method
To improve the gel quality of soy protein isolate (SPI), Wang Xufeng, Yu Mengqin, Liu Shutao from the School of Biological Science and Engineering at Fuzhou University, along with Wang Zhenzhong from the China Rural Technology Development Center and Luo Kaiyun from the Food Science and Technology College of Hunan Agricultural University proposed a new … Read more