Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels

Location
Deutsche Nationalbibliothek Frankfurt am Main
ISSN
1557-1866
Extent
Online-Ressource
Language
Englisch
Notes
online resource.

Bibliographic citation
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels ; day:22 ; month:2 ; year:2022 ; pages:1-10
Food biophysics ; (22.2.2022), 1-10

Creator
Patole, Shubham
Cheng, Lirong
Yang, Zhi
Contributor
SpringerLink (Online service)

DOI
10.1007/s11483-022-09720-3
URN
urn:nbn:de:101:1-2022052420583957882349
Rights
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
15.08.2025, 7:23 AM CEST

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Associated

  • Patole, Shubham
  • Cheng, Lirong
  • Yang, Zhi
  • SpringerLink (Online service)

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