Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties

作者：Yisha Xie, Feng Yang, Wenjing Shu, Kangyu Zhao, Yizhen Huang, Qingqing Liu, Yongjun Yuan · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115176 · 被引用次数：29 · 研究领域：Proteins in Food Systems、Food composition and properties、Phytase and its Applications