Microalgae play a structuring role in food: Effect of spirulina platensis on the rheological, gelling characteristics, and mechanical properties of soy protein isolate hydrogel
Year: 2022
Type: article
Source: Food Hydrocolloids
Authors: Mengwei Wang, Zihao Yin, Weihong Sun, Qiufan Zhong, Yu Zhang, Mingyong Zeng
Institution: Ocean University of China
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Awards: G2276879772, G6045486082
OpenAlex ID: W4306869504