"Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein"(vol 37, 100342, 2023)

被引：0

作者：

Du, Han ^{[1
,2
]}

Lin, Yichen ^{[1
,2
]}

Stanton, Catherine ^{[1
,4
]}

Daniloski, Davor ^{[1
,5
,6
]}

Zannini, Emanuele ^{[1
,2
]}

Ross, R. Paul ^{[4
]}

Miao, Song ^{[1
,3
]}

机构：

[1] Teagasc Food Res Ctr, Fermoy, Cork, Ireland

[2] Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland

[3] Fujian Agr & Forestry Univ, Ctr Food Mat Sci & Struct Design, China Ireland Int Cooperat, Fuzhou 350002, Peoples R China

[4] Univ Coll Cork, APC Microbiome Ireland, Cork, Ireland

[5] Victoria Univ, Inst Sustainable Ind & Liveable Cities, Adv Food Syst Res Unit, Melbourne, Vic 8001, Australia

[6] Coll Hlth & Biomed, Melbourne, Vic 8001, Australia

来源：

FOOD STRUCTURE-NETHERLANDS | 2024年 / 40卷

关键词：

D O I：

10.1016/j.foostr.2024.100369

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页数：1

共 3 条