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1 Ergebnisse
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Insight into the improvement mechanism of gel properties of..:
Zhang, Jinglei
;
Xu, Huajian
;
Liu, Huixia
...
Food Chemistry. 447 (2024) - p. 138975 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.138975
RT Journal T1 <Title>Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.138975&Exemplar=1&LAN=DE A1 Zhang, Jinglei A1 Xu, Huajian A1 Liu, Huixia A1 Wang, Wenqi A1 Zheng, Mingming A1 Liu, Yingnan A1 Zhou, Yibin A1 Li, Yueshuang A1 Sui, Xiaonan A1 Xiao, Yaqing PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 447 SP 138975 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.138975 DO https://doi.org/10.1016/j.foodchem.2024.138975 SF ELIB - SuUB Bremen
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