摘要 : Soft food gels are of high interest for food innovation that can cater to the specific needs of various populations. This study explores the innovative development of soft beta-lactoglobulin (β-LG) gels through a green process tha... 展开
作者 | Han Liu Corinne Nardin Yi Zhang |
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作者单位 | |
期刊名称 | 《Food hydrocolloids》 |
页码/总页数 | 110213.1-110213.9 / 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Beta-lactoglobulin Transglutaminase Soft gel Agar |
DOI | 10.1016/j.foodhyd.2024.110213 |
馆藏号 | TS-085 |