Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels

作者：Yue Gu, Rong Xu, David Julian McClements, Tongxun Liu, Qingyun Li, Guowan Su, Mouming Zhao, Qiangzhong Zhao, Qiangzhong Zhao · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111346 · 被引用次数：18 · 研究领域：Food composition and properties、Proteins in Food Systems、Microbial Metabolites in Food Biotechnology