Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment
- Yunqing Nie
- , Yuanfa Liu
- , Jiang Jiang
- , Youling L. Xiong
- , Xiangzhong Zhao
Research output: Contribution to journal › Article › peer-review
72
Scopus
citations