Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles
pH值变化对豌豆蛋白理化性质的影响及其对酪蛋白胶束形成的混合凝胶质地的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods14162887
Silva, Raiane Rodrigues da; Souza, Luis Henrique de Paula; Sousa, Lucas Silva de; Rodrigues, Laura Destro; Nogueira, Gustavo Schäfer; Nascimento, Luis Gustavo Lima; Carvalho, Antônio Fernandes
