Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels

作者：Shiyong Liu, Hongtao Lei, Long‐Qing Li, Long‐Qing Li, Fengyuan Liu, Li Lin, Li Lin, Jing‐Kun Yan · 发表于：International Journal of Biological Macromolecules · 年份：2023 · DOI：10.1016/j.ijbiomac.2023.127092 · 被引用次数：60 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls