Enhancing Effect of Flammulina velutipes Polysaccharide on Gelation Properties of Soybean Protein Isolate and Structural Characterization of Mixed Gels
PAN Hongshan, MA Gaoxing, PEI Fei, MA Ning, ZHONG Lei, ZHAO Liyan, HU Qiuhui
(1. Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
PAN Hongshan, MA Gaoxing, PEI Fei, MA Ning, ZHONG Lei, ZHAO Liyan, HU Qiuhui. Enhancing Effect of Flammulina velutipes Polysaccharide on Gelation Properties of Soybean Protein Isolate and Structural Characterization of Mixed Gels[J]. FOOD SCIENCE, 2022, 43(20): 102-108.