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  • Mu, Tai-Hua(0)

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资源类型: 外文期刊
作者:Mu, Tai-Hua(精确检索)
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共92条记录
91Improving sweet potato protein gel properties through epsilon-(gamma-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase

作者：

机构：

来源：FOOD BIOSCIENCE

关键词： Sweet potato protein gel; Transglutaminase; Glutamine-lysine cross-link; Dynamic rheology; Gel mechanical properties

年份：2021

92Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Sweet potato-wheat bread; Thermomechanical properties; Dough rheological properties; In vitro starch digestibility

年份：2021

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