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A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction by Hai-Bin Ren, Bao-Long Feng, Hong-Yao Liu, Yu-Tang Wang, Hong-Tai Zhang, Zhi-Lu Li, Li Meng, Jing-Jian Zhang, Xiao-Sen Bai, Fei Gao, Zhi-Peng Wang, Bo-Wen Luo, Xiao-Lin Chen, Hong-Jie Song, Xin-Xu Yan, Jin-Yong Zhao, Ying-Hua Zhang
Published 2024-06-01
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