大豆蛋白
化学
纤维
食品科学
动态力学分析
纹理(宇宙学)
化学工程
有机化学
聚合物
计算机科学
图像(数学)
工程类
人工智能
作者
Yuanqi Lv,Jing Wang,Lilan Xu,Tingting Tang,Yujie Su,Luping Gu,Cuihua Chang,Ming Zhang,Yanjun Yang,Junhua Li
摘要
Using an appropriate amount of ODF to replace SPI could improve the quality of SPI gel and increase the dietary fiber content in the product. In addition, the appropriate ratio of ODF/SPI varied in different solution environments. © 2022 Society of Chemical Industry.
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