Nie, Yunqing
Liu, Yuanfa
Jiang, Jiang
Xiong, Youling L. https://orcid.org/0000-0002-2164-4783
Zhao, Xiangzhong
Funding for this research was provided by:
Key Technology Research and Development Program of Shandong (2020CXGC010604)
This article is maintained by: Elsevier
Article Title: Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment
Journal Title: Food Hydrocolloids
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2022.107607
Content Type: article
Copyright: © 2022 Elsevier Ltd. All rights reserved.