Cold-set oat protein isolate--gellan gum binary gels with various microstructures: Fabrication, characterization, formation mechanism, and controlled release properties-Reference-Cited by-同舟云学术

Cold-set oat protein isolate--gellan gum binary gels with various microstructures: Fabrication, characterization, formation mechanism, and controlled release properties

Published:2022-10 Issue: Volume:131 Page:107818
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Chen,Wang Xiao,Hu Haiyue,Feng Yongli,Tang Huihuang,Zhang Weiwei,Wang Jianming

Funder

Tianjin University of Science and Technology

Natural Science Foundation of Tianjin City

Natural Science Foundation of Shandong Province

Tianjin Science and Technology Committee

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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