Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism
Authors:
- 1 September 2021
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 355, 129650
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31972034)
- Natural Science Foundation of Jiangxi Province (20181ACB20013)
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