The Influence of Strategic Freezing and Thawing Protocols on Soybean Protein Isolate Emulsion Gel Fat Substitutes: Freeze-Thaw Stability and Structural Integrity.

This study addresses this critical technological challenge by systematically evaluating the impact of slow freezing or liquid nitrogen quick-freezing, and thawing method of microwave, or 37°C/25°C water bath, or 4°C refrigeration, on the freeze-thaw…

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