Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues
저자
Hyung Joo Kim, Hyun Woo Choi, Ji-Yeun Lee, Jungwoo Hahn, Young Jin Choi
저널 정보
Food Chemistry
출간연도
2025
링크
Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues