# Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/gel-properties-and-formation-mechanism-of-soy-protein-isolate-gels-improved-by/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Yaqing Xiao,Jiamei Li,Yingnan Liu,Fei Peng,Xiaojing Wang,Cheng Wang,Mei Li,Huaide Xu |
| Citations | 167 |
| DOI | 10.1016/j.foodchem.2020.126876 |
| Fields | Agricultural and Biological Sciences,Nursing |
| Open Access | true |
| OA Status | green |
| OA URL | https://www.osti.gov/biblio/1704042 |
| OpenAlex ID | https://openalex.org/W3019111010 |
| PMID | 32361092 |
| Type | article |
| Year | 2020 |

## Paper authors

- [Mei Li](https://scholariq.org/researchers/mei-li/)

## Paper primary topic

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)

## Paper topics

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)
- [Proteins in Food Systems](https://scholariq.org/topics/proteins-in-food-systems/)
- [Polysaccharides Composition and Applications](https://scholariq.org/topics/polysaccharides-composition-and-applications/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.