Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Qiongling Chen, Hongyan Ji, Zhengli Wang, Yu Wang, Xiaowen Wang, Zhenjia Chen, Yu Wang, Xiaowen Wang, Zhenjia Chen
Topics & Concepts
PolysaccharideChemistryIn vitroFood scienceProtein digestibilityBiochemistryFood composition and propertiesProteins in Food SystemsPhytase and its Applications