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Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures.
Yan, Jinxin; Jia, Xin; Yan, Wenjia; Yin, Lijun.
Afiliação
  • Yan J; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian, Beijing 100083, China.
  • Jia X; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian, Beijing 100083, China.
  • Yan W; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian, Beijing 100083, China.
  • Yin L; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian, Beijing 100083, China.
Foods ; 10(2)2021 Feb 07.
Article em En | MEDLINE | ID: mdl-33562383
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article