HIGHLIGHTS
- who: Yuqing Lei and collaborators from the School of Food and Biological Engineering, Hefei University of Technology, Ministry of Education, Technology, Ministry of Education, Wuhan, China have published the article: Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-Carrageenan Composite Gels, in the Journal: Gels 2022, 8, x FOR PEER REVIEW of 21/04/2022
- what: With this experiment, the authors aimed to explore the influence of Na+ concentration on the rheological, textural properties, and gel properties, as well as the water-holding capacity (WHC), of walnut protein isolate . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.