Strong and elastic pea protein hydrogels formed through pH-shifting method

作者：Peineng Zhu, Weijuan Huang, Xiaojia Guo, Lingyun Chen · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.106705 · 被引用次数：123 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Microencapsulation and Drying Processes