Effect of sesbania gum on the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate gels

被引：0
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作者：
Yang, Ran [1 ]
Yu, Bin [1 ]
Ni, Laixue [2 ]
Cao, Yungang [3 ]
Chai, Qingqing [1 ]
Tao, Haiteng [1 ]
Zhang, Zheng [1 ]
Liu, Guimei [1 ]
Cheng, Yunhui [1 ,4 ]
Zhao, Haibo [1 ]
Cui, Bo [1 ]
Wu, Zhengzong [1 ]
机构：
[1] State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan,250353, China
[2] Linyi Jinluo Win Ray Food Co., Ltd., Linyi,276036, China
[3] School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an,710021, China
[4] School of Food Science and Bioengineering, Changsha University of Science & Technology, Hunan, Changsha,410114, China
来源：
Food Hydrocolloids | 2024年 / 146卷
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