Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility

著者: Yuanqi Lv, Lilan Xu, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Ming Zhang, Yanjun Yang, Yujie Su - Food Hydrocolloids 2022 被引用: 109