Exploring the time-regulated fibrillation of chickpea protein isolate: Formation, structural characteristics, and improved functional properties

作者：Shuangshuang Wang, H. Lv, Qingshuang Qiu, Zhenzhu Li, Zhenzhu Li, Bing Cheng, Jiaying Zhang, Fang Wang, Peifeng Li · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112116 · 被引用次数：3 · 研究领域：Proteins in Food Systems、Probiotics and Fermented Foods、Food composition and properties