Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants.

Zhang, Shaobing; Jiang, Yushan; Zhang, Shuyan; Chen, Lin

Zhang, Shaobing; Jiang, Yushan; Zhang, Shuyan; Chen, Lin.

Afiliação

Zhang S; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Jiang Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Zhang S; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Chen L; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Gels ; 8(2)2022 Jan 26.

Article em En | MEDLINE | ID: mdl-35200460

Palavras-chave

arachin; conarachin; emulsion gel; peanut proteins; soy proteins

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Gels Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google