Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties

作者：Shurui Wang, P. Liu, Yiyu Zang, Jiaoyue Wei, Cuixia Sun, Xiaoyang Li, Yiguo Zhao, Yiping Cao, Wei Lü, Yapeng Fang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143406 · 被引用次数：31 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food composition and properties