Formation mechanism and physical properties of acid-induced oat protein-sodium alginate tunable microscopic network-structured gels

LI Yuzhuo, HE Yajun, QIAO Yening, XIA Guoqiang, WANG Lina, YANG Chen, WANG Jianming

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 149-158.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 149-158. DOI: 10.13995/j.cnki.11-1802/ts.042220

Formation mechanism and physical properties of acid-induced oat protein-sodium alginate tunable microscopic network-structured gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(20): 149-158 https://doi.org/10.13995/j.cnki.11-1802/ts.042220

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