Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels

Published 2019 View Full Article

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Title
Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels
Authors
Keywords
SPI-MBP gel, Rheological properties, Microstructure, Mechanism
Journal
FOOD CHEMISTRY
Volume 313, Issue -, Pages 126125
Publisher
Elsevier BV
Online
2019-12-31
DOI
10.1016/j.foodchem.2019.126125

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