Underlying mechanisms of different polysaccharides on the texture characteristics and protein digestibility of soybean curd
Feifei Hu, Takashi L. Shimada, Yukiharu Ogawa
Topics & Concepts
Food scienceTexture (cosmology)PolysaccharideChemistryBiochemistryComputer scienceArtificial intelligenceImage (mathematics)Proteins in Food SystemsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides