【論文發表】Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels
Author：
Hong-Ting Victor Lin, Luan-Hui Huang, Jenn-Shou Tsai, Wen-Chieh Sung*
Department：
Department of Food Science
Keywords：
whey protein isolate; soy protein isolate; egg sausage gel; syneresis; modified cassava starch; sensory evaluation
