Advances in Research on the Effects of Dietary Fiber on Protein Gel Properties
Protein gels are three-dimensional protein networks with high moisture content, which have been widely applied in several fields such as food, medicinal, and industrial sectors. Gel texture can be improved by adding dietary fiber due to its good physical, chemical and physiological properties, which...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-05-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-040.pdf |