[Elsevier] Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions

BinhNhi Post time 2024-4-21 17:22:55 | Show all posts |Read mode
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journal:Food Hydrocolloids

Authors:Mi Zhang; Liuping Fan; Yuanfa Liu; Jinwei Li

Published date:2023-7-

DOI:10.1016/j.foodhyd.2023.108601

PDF link:https://www.sciencedirect.com/sc ... 268005X23001479/pdf

Article link:http://dx.doi.org/10.1016/j.foodhyd.2023.108601

Article Source:Elsevier BV


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Victor90 Post time 2024-4-21 17:22:56 | Show all posts

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