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Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of

Ya-Ru Wang1, Qin Yang1, Yi-Jing Li-Sha1

  • 1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.

Food Chemistry
|January 8, 2021
PubMed

Keywords:
Calcium ionsGelation propertiesLaccaseRaman spectraRice glutelinSugar beet pectin

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