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Science and Technology of Food Industry > 1986 > (05): 60-61.

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[1]	ZHU Xiuqing, DENG Xiaoqi, ZHU Ying, WANG Xiquan, LI Yuling, XIA Xiaoyu. Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein[J]. Science and Technology of Food Industry, 2023, 44(6): 405-414. DOI: 10.13386/j.issn1002-0306.2022030372
[2]	Hongling FU, Hongliang FAN, Bo LYU, He SUN, Dandan SHAN, Hansong YU. Research Progress of Soybean Protein Gels at Subunit Level[J]. Science and Technology of Food Industry, 2021, 42(7): 382-389. DOI: 10.13386/j.issn1002-0306.2020050338
[3]	SU Rui-hua, JIAO Xi-dong, FAN Da-ming, HUANG Jian-lian, ZHAO Jian-xin, YAN Bo-wen, ZHOU Wen-guo, ZHANG Wen-hai, YE Wei-jian, ZHANG Hao. Effect of Lipase on the Gel Properties of Surimi from Catfish[J]. Science and Technology of Food Industry, 2019, 40(15): 170-177. DOI: 10.13386/j.issn1002-0306.2019.15.028
[4]	FENG Jian-hui, CAO Ai-ling, CHEN Xiao-qiang, CAI Lu-yun, LI Yu-jin, LI Xue-peng, LI Jian-rong. Research progress of effect of microwave heating on gelation properties and structure of food protein[J]. Science and Technology of Food Industry, 2017, (18): 317-322. DOI: 10.13386/j.issn1002-0306.2017.18.060