1. Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration. (15th February 2020) Authors: Ma, Wuchao; Wang, Tao; Wang, Jiamei; Wu, Di; Wu, Chao; Du, Ming Journal: Food chemistry Issue: Volume 306(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗