Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms

作者：Qiongling Chen, Qiongling Chen, Hongyan Ji, Yu Wang, Xiaowen Wang, Yu Wang, Yu Wang, Xiaowen Wang, Zhenjia Chen · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111187 · 被引用次数：63 · 研究领域：Food composition and properties、Proteins in Food Systems、Phytase and its Applications