Pea proteins weaken pea-cod composite gel by forming a loose aggregate structure with diminished molecular interactions

作者：Bowen Zou, Xiaohan Zheng, Wenqiang Cai, Wei Wan, Xiaokang Na, Ming Du, Chao Wu · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.111009 · 被引用次数：14 · 研究领域：Proteins in Food Systems、Food composition and properties、Phytase and its Applications