Reinforced swallowing and anti-digestive performance of lotus root starch-whey isolate protein gel via weakening effect of xanthan gum

作者：Hui Yang, Linyan Yang, Yue Li, Song Zhu, Dejian Huang · 发表于：Carbohydrate Polymers · 年份：2025 · DOI：10.1016/j.carbpol.2025.124427 · 被引用次数：10 · 研究领域：Polysaccharides Composition and Applications、Food composition and properties、Proteins in Food Systems