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

出版年份 2019 全文链接

标题

作者

关键词

SPI-MBP gel, Rheological properties, Microstructure, Mechanism

出版物

Volume 313, Issue -, Pages 126125

出版商

Elsevier BV

发表日期

2019-12-31

DOI

10.1016/j.foodchem.2019.126125

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