Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization

Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 77, April 2018, Pages 329-335

Bo Jiao, Aimin Shi, Hongzhi Liu, Xiaojing Sheng, Li Liu, Hui Hu, Benu Adhikari, Qiang Wang,