Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 2Author(s): Wei Tang, Xinyi Lin, Longfei Ye, Jianfei He, Zhijun Wang, Jianfei Tang, Jianhua Liu, Peicheng Zhao