Work

Effects of NaCl/KCl ratios on structural and properties changes in soy-potato protein mixed gel

Year: 2024

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17528

Authors: Ying Sun, Long Wang, BingLin Lu, Bin Zhou, Shen Liu, Fenglian Chen, Lianzhou Jiang, Juyang Zhao, Xiuqing Zhu

Institutions: Harbin University of Commerce, Northeast Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

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

Awards: G486347104, G7148626031

OpenAlex ID: W4402724271

FWCI: 0.39

Cites: 36

Cited by: 2

Related to: 10