Author:
Ye Xinnan,Wei Lai,Sun Luyao,Xu Qiaolian,Cao Jinnuo,Li He,Pang Zhihua,Liu Xinqi
Funder
National Key Research and Development Program of China
Reference78 articles.
1. Making healthy, sustainable diets accessible and achievable: a new framework for assessing the nutrition, environmental, and equity impacts of packaged foods;Gustafson;Curr. Dev. Nutr.,2022
2. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Crit. Rev. Food Sci. Nutr.,2021
3. Legume protein/polysaccharide food hydrogels: preparation methods, improvement strategies and applications;Li;Int. J. Biol. Macromol.,2023
4. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges;Liu;Crit. Rev. Food Sci. Nutr.,2024
5. Pectin hydrogels: gel-forming behaviors, mechanisms, and food applications;Said;Gels,2023