Gelation mechanism of Antrodia cinnamomea polysaccharide-polymerized whey protein hydrogel and its application in set-type yogurt
Fuente:
Food Chemistry
Publication date: 1 October 2026Source: Food Chemistry, Volume 525, Part 3Author(s): Jiping Fan, Huiyu Xiang, Jiafu Wu, Wenjing Yan, Weibing Tao, Bo Sui, Xingyu Zhang, Xiaomeng Sun, Chun Li