Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment-Reference-Cited by-同舟云学术

Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment

Published:2022-08 Issue: Volume:129 Page:107607
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Nie Yunqing,Liu Yuanfa,Jiang Jiang,Xiong Youling L.^ORCID,Zhao Xiangzhong

Funder

Key Technology Research and Development Program of Shandong

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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