Work

Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations

Year: 2023

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2023.109638

Authors: Wenxiu Teng, Zuoqian Yang, Nan Wang, Jie Tian, Zimei Pu, Xiaoyang He, Chunhua Wu, Chengrong Wen

Institutions: Dalian Polytechnic University, Fujian Agriculture and Forestry University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Liaoning Province

Awards: G2024939919, G8711217107

OpenAlex ID: W4389662884

FWCI: 5.692

Cites: 52

Cited by: 50

Related to: 10