Effects of acidification method and dextran supplementation on the rheological properties of faba bean protein gels

TANG Huihua, LI Xinyi, LIU Biqin, TANG Rong, CHEN Junfei, ZHU Yijin, HU Yongjin, LI Hong, SHI Qiao

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 193-199.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 193-199. DOI: 10.13995/j.cnki.11-1802/ts.040805

Effects of acidification method and dextran supplementation on the rheological properties of faba bean protein gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(15): 193-199 https://doi.org/10.13995/j.cnki.11-1802/ts.040805

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