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[Wiley] Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products

Sam401 Post time 2024-6-8 04:31:31 | Show all posts |Read mode
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journal：Journal of Texture Studies

Authors：Takahiro Funami; Kosuke Nakano; Kazuhiro Maeda; Hiroki Yamasaki; Makoto Nakauma

Published date：2023-6-

DOI：10.1111/jtxs.12757

PDF link：https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/jtxs.12757

Article link：http://dx.doi.org/10.1111/jtxs.12757

Article Source：Wiley。


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