Optimization of emulsion properties of chickpea protein and its application in food

被引：0
|
作者：
Xu, Wen [1 ]
McClements, David Julian [2 ]
Xu, Zhenlin [3 ]
Meng, Man [4 ]
Zou, Yidong [5 ]
Chen, Guanxiong [5 ]
Jin, Zhengyu [1 ,6 ]
Chen, Long [1 ,3 ,4 ,6 ]
机构：
[1] School of Food Science and Technology, Jiangnan University, Wuxi, China
[2] Department of Food Science, University of Massachusetts, Amherst,MA, United States
[3] School of Food Science and Technology, South China Agricultural University, Guangzhou, China
[4] Research and Development Department, Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
[5] Research and Development Department, Yixing Skystone Feed Co., Ltd, Wuxi, China
[6] Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
来源：
JAOCS, Journal of the American Oil Chemists' Society | 1600年 / 101卷 / 10期
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学科分类号：
摘要：
Journal article (JA)
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页码：971 / 980
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