Design of novel edible hydrocolloids by structural...

Food Hydrocolloids 2020 / 03 Vol. 100

Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

He, Jian, Wang, Ren, Feng, Wei, Chen, Zhengxing, Wang, Tao
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Volume:
100
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105395
Date:
March, 2020
File:
PDF, 1.58 MB
english, 2020
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