SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
| Autor: | Yu, Rikuan, Zheng, Meixia, Zhou, Fuzhen, Hou, Guohua, Zou, Zhongai, Miao, Song, Zhang, Longtao, Zheng, Baodong |
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| Zdroj: | In Food Hydrocolloids November 2024 156 |
| Databáze: | ScienceDirect |
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