Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
| Autor: | Qiao, Dongling, Zhang, Yuyan, Lin, Lisong, Li, Kexin, Zhu, Fan, Wang, Genfa, Xi, Gaolei, Jiang, Fatang, Zhang, Binjia, Xie, Fengwei |
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| Zdroj: | In Food Hydrocolloids May 2024 150 |
| Databáze: | ScienceDirect |
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