Choi, Y. E., Kim, T. I., Choi, H. W., & Hahn, J. (2026). Development of soy protein isolate–soybean oil emulsion-aggregated gels with enhanced elasticity and structural stability using vacuum–autoclave treatment. Food Science and Biotechnology, 35(2), 359-367. https://doi.org/10.1007/s10068-025-02048-x

CHOI, Ye Eun, KIM, Tae In, CHOI, Hyun Woo und HAHN, Jungwoo, 2026. Development of soy protein isolate–soybean oil emulsion-aggregated gels with enhanced elasticity and structural stability using vacuum–autoclave treatment. Food Science and Biotechnology. 1 Januar 2026. Vol. 35, no. 2, p. 359-367. DOI 10.1007/s10068-025-02048-x.

Choi, Y. E., T. I. Kim, H. W. Choi, und J. Hahn. „Development of Soy Protein isolate–soybean Oil Emulsion-Aggregated Gels With Enhanced Elasticity and Structural Stability Using vacuum–autoclave Treatment“. Food Science and Biotechnology, Bd. 35, Nr. 2, Januar 2026, S. 359-67, https://doi.org/10.1007/s10068-025-02048-x.

Choi, Ye Eun/Kim, Tae In/Choi, Hyun Woo/Hahn, Jungwoo: Development of soy protein isolate–soybean oil emulsion-aggregated gels with enhanced elasticity and structural stability using vacuum–autoclave treatment, Food Science and Biotechnology 2026, 359-367.

Choi, Y.E., Kim, T.I., Choi, H.W. und Hahn, J. (2026), „Development of soy protein isolate–soybean oil emulsion-aggregated gels with enhanced elasticity and structural stability using vacuum–autoclave treatment“, Food Science and Biotechnology, Vol. 35 No. 2, S. 359-367.