Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment

MLA

Xiujie Zhao, et al. “Acquisition of Insoluble Soybean Fiber with High Gelation Performance Based on Structural Modifications through PH-Shifting during Steam-Cooking Treatment.” Food Hydrocolloids, vol. 143, Oct. 2023, p. 108894. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.108894.

APA

Xiujie Zhao, Bifen Chen, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao, & Lingyun Chen. (2023). Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment. Food Hydrocolloids, 143, 108894. https://doi.org/10.1016/j.foodhyd.2023.108894

Chicago

Xiujie Zhao, Bifen Chen, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao, and Lingyun Chen. 2023. “Acquisition of Insoluble Soybean Fiber with High Gelation Performance Based on Structural Modifications through PH-Shifting during Steam-Cooking Treatment.” Food Hydrocolloids 143 (October): 108894. doi:10.1016/j.foodhyd.2023.108894.