Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum

Release time:2024-12-18Hits:

Impact Factor:

9.7
Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Dong Sizhe,Qian Zheng,Liu Xiao,Liu Feifei,Zhan Qiping,Hu Qiuhui,Zhao Liyan
Co-author:

Dong Sizhe,Qian Zheng,Liu Xiao,Liu Feifei,Zhan Qiping,Hu Qiuhui,Zhao Liyan
Document Code:

2c9e868c938a644d01938f9c3d965854
Document Code:

2c9e868c938a644d01938f9c3d965854
Volume:

461
Volume:

461
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-12-15
Date of Publication:

2024-12-15

var _tsites_com_view_mode_type_=8;