Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism

作者：Wei‐Jen Tang, Longfei Ye, Tiao Han, Jianfei He, Jianhua Liu · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110763 · 被引用次数：49 · 研究领域：Proteins in Food Systems、Food composition and properties、Microbial Metabolites in Food Biotechnology