The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference38 articles.
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3. Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe;Du;Food Hydrocolloids,2023
4. Understanding the hydration of alkali-induced duck egg white gel at high temperature;Fan;Lebensmittel-Wissenschaft und -Technologie,2021
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