Design of GDL-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: Fabrication, characterization, and release behavior.
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DOI: 10.1002/jsfa.12246
Abstract: BACKGROUND The protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. Furthermore, they can be used as protectors, delivering… read more here.
Keywords: release behavior; induced pinto; gdl induced; pinto bean ... See more keywords