Effect of Soybean Hull Polysaccharide on Properties and Microstructure of Protein Emulsion Gel

被引：0

作者：

Xue, Zixi ^{[1
]}

Wang, Shengnan ^{[1
,2
]}

Yang, Hui ^{[1
]}

Liu, He ^{[1
,2
]}

He, Yutang ^{[1
,2
]}

Yang, Lina ^{[1
,2
]}

Liu, Jun ^{[3
]}

机构：

[1] College of Food Science and Technology, Bohai University, Jinzhou,121013, China

[2] Liaoning Province Grain and Cereal Food Bio-Efficient Transformation Engineering Research Center, Bohai University, Jinzhou,121013, China

[3] Shandong Yuwang Ecological Food Industry Co. Ltd., Dezhou,251200, China

来源：

Journal of Food Science and Technology (China) | 2024年 / 42卷 / 04期

关键词：

Fourier transform infrared spectroscopy;

D O I：

10.12301/spxb202300311

中图分类号：

学科分类号：

摘要：

引用

页码：164 / 172