The Influence of Polysaccharides on the Textural Properties and Water Retention Capacity of Animal–Plant Dual-Protein Gels
Year: 2025
Type: article
Language: en
Topic: Polysaccharides Composition and Applications
Authors and affiliations:
raw_author_name: Wenhao Gao
raw_affiliation_strings: College of Life Sciences, Yangtze University, Jinzhou 430070, China
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
raw_author_name: Zhiming Wang
raw_affiliation_strings: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
raw_author_name: Zhihao Zhao
raw_affiliation_strings: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
raw_author_name: Yuanyuan Deng
raw_affiliation_strings: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
raw_author_name: Jingjing Wang
raw_affiliation_strings: Department of Food Science, Foshan University, Foshan 528000, China
raw_author_name: Pengfei Zhou
raw_affiliation_strings: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
raw_author_name: Ping Li
raw_affiliation_strings: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
raw_author_name: Yan Zhang
raw_affiliation_strings: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
raw_author_name: Mingwei Zhang
raw_affiliation_strings: College of Life Sciences, Yangtze University, Jinzhou 430070, China
Food Laboratory of Zhongyuan, Luohe 462300, China
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
raw_author_name: Guang Liu
raw_affiliation_strings: Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China