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Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide

Junmiao Zhang Hengjun Du Ning Ma Lei Zhong Gaoxing Ma Fei Pei Hui Chen Qiuhui Hu

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.183-191,9.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.183-191,9.DOI:10.1016/j.fshw.2022.07.006

Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide

Junmiao Zhang ¹Hengjun Du ²Ning Ma ¹Lei Zhong ³Gaoxing Ma ¹Fei Pei ¹Hui Chen ⁴Qiuhui Hu¹

作者信息

1. Key Laboratory of Edible Mushroom Processing,Ministry of Agriculture and Rural Affairs,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China
2. Department of Food Science,University of Massachusetts,Amherst MA 01003,USA
3. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
4. Key Laboratory of Edible Mushroom Processing,Ministry of Agriculture and Rural Affairs,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China Jiangsu Alphay Bio-technology Co.,Ltd.,Nantong 226009,China
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摘要

关键词

Soy protein isolate/Flammulina velutipes polysaccharide/Electrostatic interaction/Complex coavervation/Storage modulus

分类

轻工纺织

引用本文复制引用

Junmiao Zhang,Hengjun Du,Ning Ma,Lei Zhong,Gaoxing Ma,Fei Pei,Hui Chen,Qiuhui Hu..Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide[J].食品科学与人类健康(英文),2023,12(1):P.183-191,9.

基金项目

supported by the National Key R&D Program of China (2017YFD0400205) （2017YFD0400205）

Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX19_1402) （KYCX19_1402）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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