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Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

2024

Qiongling Chen | Xiaowen Wang | Yu Wang | Tianqi Guo | Peihan Guan | Jinyu Hou | Zhenjia Chen

AGROVOC Keywords

Bibliographic information
Food Chemistry: X
Volume 22 Pagination 101405 ISSN 2590-1575
Publisher
Elsevier
Other Subjects
Molecular interactions; Polymerization degree; Potato protein; Gel properties
Language
English

2024-12-11
2024-12-12
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