Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

出版年份 2017 全文链接

标题

作者

关键词

Oat protein, Cold gelation, Percolating network, Mechanical properties, Sensitive compounds, Probiotics

出版物

Volume 62, Issue -, Pages 21-34

出版商

Elsevier BV

发表日期

2016-07-26

DOI

10.1016/j.foodhyd.2016.07.023

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