In this study, the emulsifying properties and applications of transglutaminase ( TG)-modified soybean protein isolate in ice cream were explored.

  • 探讨转谷氨酰胺酶改性大豆分离蛋白的乳化特性及其在冰淇淋生产中的应用。

  • 互联网摘选 2025-01-20 12:28:56

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