角叉菜胶对藜麦蛋白酸诱导聚集和凝胶化条件的影响。 - Suppr

The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins.

作者信息

Montellano Duran Natalia, Galante Micaela, Spelzini Darío, Boeris Valeria

机构信息

Universidad Nacional de Rosario-CONICET, Facultad de Ciencias Bioquímicas y Farmacéuticas, Área Fisicoquímica, Argentina.

Universidad Nacional de Rosario-CONICET, Facultad de Ciencias Bioquímicas y Farmacéuticas, Área Fisicoquímica, Argentina; Universidad Católica Argentina, Facultad Católica de Química e Ingeniería del Rosario, Argentina.

出版信息

Food Res Int. 2018 May;107:683-690. doi: 10.1016/j.foodres.2018.03.015. Epub 2018 Mar 5.

DOI:10.1016/j.foodres.2018.03.015

PMID:29580535

Abstract

摘要

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The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins.

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