Effect of the combined addition of hyaluronic acid and gellan gum on the physicochemical and digestive properties of tofu

作者：Yu Wang, Xueqian Dong, Yonggang Zhang, Yanmin Zhang, Wei Wang, Yang Liu, Siduo Zhou, Jiajie Luo, Jun Liu, Yusen Wu, Miaona Cai · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.143735 · 被引用次数：6 · 研究领域：Polysaccharides Composition and Applications、Food composition and properties、Proteins in Food Systems