Effect of Soybean Hull Polysaccharide on Properties and Microstructure of Protein Emulsion Gel

被引：0
|
作者：
Xue, Zixi [1 ]
Wang, Shengnan [1 ,2 ]
Yang, Hui [1 ]
Liu, He [1 ,2 ]
He, Yutang [1 ,2 ]
Yang, Lina [1 ,2 ]
Liu, Jun [3 ]
机构：
[1] College of Food Science and Technology, Bohai University, Jinzhou,121013, China
[2] Liaoning Province Grain and Cereal Food Bio-Efficient Transformation Engineering Research Center, Bohai University, Jinzhou,121013, China
[3] Shandong Yuwang Ecological Food Industry Co. Ltd., Dezhou,251200, China
来源：
Journal of Food Science and Technology (China) | 2024年 / 42卷 / 04期
关键词：
Fourier transform infrared spectroscopy;
D O I：
10.12301/spxb202300311
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：164 / 172
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