Effects of Different Concentrations of Carrageenan on the Gel Properties and Structure of Hemp Protein Isolate

被引：0
|
作者：
Lü, Mingshou [1 ]
Wang, Zihan [1 ]
Liu, Linlin [1 ]
Sun, Bingyu [1 ]
Zhu, Ying [1 ]
Huang, Yuyang [1 ]
Qu, Min [1 ]
Zhu, Xiuqing [1 ]
机构：
[1] College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin,150028, Chin
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 12期
关键词：
Carrageenans - Composite gels - Control groups - Gel properties - Gel structures - Hemp protein isolate - Protein isolates - Proteins structures - Secondary structures - Water-holding capacity;
D O I：
10.13386/j.issn1002-0306.2023050357
中图分类号：
学科分类号：
摘要：
43
引用
收藏
页码：28 / 37
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