Enhancement of high hydrophilic camellia seed protein on soy protein gel and its mechanism

ZENG Lin; WANG Zhaojun; HE Zhiyong; QIN Fang; ZENG Maomao; CHEN Jie

doi:10.13995/j.cnki.11-1802/ts.031660

ZENG Lin, WANG Zhaojun, HE Zhiyong, QIN Fang, ZENG Maomao, CHEN Jie

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 150-158.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 150-158. DOI: 10.13995/j.cnki.11-1802/ts.031660

Enhancement of high hydrophilic camellia seed protein on soy protein gel and its mechanism

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(17): 150-158 https://doi.org/10.13995/j.cnki.11-1802/ts.031660

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Received	Revised	Published
2022-03-24	2022-05-16	2022-09-15
Issue Date
2022-10-01

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