Structural and Textural Properties of Walnut Protein Gels Induced by Ultrasound and Transglutaminase: Encapsulation and Release of Tea Polyphenols
Journal of food science and technology/Journal of Food Science and Technology（2023）
关键词
Ultrasonic,Transglutaminase,Dehulled walnut protein gels,Structural properties,Tea polyphenols
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