| 标题 |
Weakly alkaline pH-shifting combined with mild thermal treatment fabricates potato protein-gliadin nanoparticles with exceptional foaming properties: Assembly mechanism and air-water interfacial behavior |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Kangyu Li; Caihao Gong; Jiaqi Shao; Shuai Zhao; Jixian Mao; et al 出版日期:2026-08-04 |
| 求助人 | |
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(2025-6-4)