Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating

作者：Yangyang Li, Shengnan Wang, Xiulin Liu, Guilan Zhao, Lina Yang, Lijie Zhu, He Liu · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136743 · 被引用次数：45 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Sensory Analysis and Statistical Methods