Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food)

作者：Shuaishuai Zheng, Bobo Zhang, Zhilu Ai, Lilin Cheng, Yong Yang · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114904 · 被引用次数：18 · 研究领域：Food composition and properties、Proteins in Food Systems、Muscle metabolism and nutrition