The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein - Concepedia

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The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein

77

Citations

42

References

2021

Year

Mengzhen Ding, Zixin Huang, Zhiying Jin, Chang Zhou, Juqing Wu, Di Zhao, Kai Shan, Weixin Ke, Miao Zhang, Yingqun Nian,

Food Hydrocolloids

NutritionEngineeringFood CompositionBiochemistryFood MatrixFat ContentRheological PropertiesRheologyFood EngineeringFood StructureBiomolecular Engineering

References

	Year	Citations

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