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Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization.
Zhang, Xiaoge; Zhang, Tiehua; Li, Siyao; Zhao, Ru; Li, Shuyi; Wang, Cuina.
Affiliation
  • Zhang X; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
  • Zhang T; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
  • Li S; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
  • Zhao R; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
  • Li S; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
  • Wang C; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China. Electronic address: wangcuina@jlu.edu.cn.
Int J Biol Macromol ; 253(Pt 2): 126641, 2023 Dec 31.
Article in En | MEDLINE | ID: mdl-37657583
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Whey / Pea Proteins Language: En Journal: Int J Biol Macromol Year: 2023 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Whey / Pea Proteins Language: En Journal: Int J Biol Macromol Year: 2023 Document type: Article Affiliation country: Country of publication: