Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

por Wang, Fengqiujie, Gu, Xuelian, Lü, Mingshou, Huang, Yuyang, Zhu, Ying, Sun, Ying, Zhu, Xiuqing
Publicado 2022

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

por Wang, Fengqiujie, Gao, Yang, Gu, Xuelian, Luan, Binyu, Zhu, Ying, Huang, Yuyang, Zhu, Xiuqing
Publicado 2023