Rational design of a starch/whey protein isolate/caffeic acid ternary system to alleviate gel deterioration during freeze-thaw cycles

作者：Qian Lin, Wei Liang, Wenqing Zhao, Li Niu, Wenhao Li · 发表于：Carbohydrate Polymers · 年份：2025 · DOI：10.1016/j.carbpol.2025.123221 · 被引用次数：14 · 研究领域：Food composition and properties、Proteins in Food Systems、Microbial Metabolites in Food Biotechnology