Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels

被引：0
|
作者：
Tang, Huihua [1 ]
Chen, Junfei [1 ]
Liu, Biqin [1 ]
Tang, Rong [1 ]
Li, Hong [2 ]
Li, Xinyi [1 ]
Zou, Ling [3 ]
Shi, Qiao [1 ]
机构：
[1] Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming,65022, China
[2] College of Food Science and Technology, Yunnan Agricultural University, Kunming,650100, China
[3] Institute of Flower Research, Yunnan Academy of Agricultural Sciences, Kunming,650000, China
来源：
Food Chemistry: X | 2024年 / 21卷
关键词：
All Open Access; Gold;
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学科分类号：
摘要：
Proteins
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