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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

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Yu-Fei Hua

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Sep 2026

Multi-scale structure and rheological properties of acid-induced soy protein and β-lactoglobulin gel to develop plant-based milk alternatives.

Soy protein isolate (SPI) and β-lactoglobulin (β-Lg) were selected with varied mixing ratios and heating strategies to explore acid-induced gelation in achieving novel textures. SPI/β-Lg ratio exerted a more pronounced effect on acid-induced gel than heating strategies. With the increase of SPI/β-Lg ratio, the stiffnes...

Rong Cui, Xiang-Zhen Kong, Cai-Meng Zhang et al. · 0 citations

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