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Shuqi Liu

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Effects of Different Freeze-Thaw Methods on the Stability of Soybean Protein Isolate/Curdlan Complex Fat Substitutes and Their Related Mechanisms

Number of pages: 33 Posted: 04 Feb 2025
Fan Yang, Shuqi Liu, Di Zhao, Luyao Sun, Bushra Safdar, Jian Li, Xinqi Liu and He Li
affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University - National Soybean Processing Industry Technology Innovation Center and Beijing Technology and Business University - National Soybean Processing Industry Technology Innovation Center
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Soybean protein isolate, ice crystals, emulsion gel system, rheological properties, curdlan gum