Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate/λ-carrageenan system
| Autor: | Qiao, Dongling a, Zhang, Yuyan b, Sun, Farong a, Yoo, Michelle c, Zhao, Guohua a, Zhang, Binjia a, ⁎ |
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| Zdroj: | In Food Chemistry 15 March 2025 468 |
| Databáze: | ScienceDirect |
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