Similar Items: Nitrogen-protected thermal induction combined with Microbial Transglutaminase (MTG) cross-linking enhances functional properties and gel structure of Soy Protein Isolate relevant to gel-based feed formulation
- Structure Design of a Calcium‐Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions
- Use of the i-gel
- Comparison of i-gel
- Optimized formulation of thermoresponsive nanoemulsion-based gel for enhanced oil recovery (EOR) application
- Successful use of i-gel
- A comparison of i-gel