1Preparation, physicochemical properties, and formation mechanism of quinoa self-assembled peptide-based hydrogel

作者： Fan, Xin; Guo, Huimin; Qin, Peiyou; Ren, Guixing; Fan, Xin; Qin, Peiyou; Ren, Guixing; Zhang, Lizhen; Ren, Guixing; Guo, Huimin; Liu, Chenghong; Guo, Huimin; Richel, Aurore; Fan, Xin; Blecker, Christophe; Ren, Guixing; SCI

机构： Chinese Acad Agr Sci, Inst Crop Sci, Key Lab Qual Evaluat & Nutr Hlth Agroprod, Minist Agr & Rural Affairs, Beijing 100081, Peoples R China; Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu 610106, Peoples R China; Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China; Shanghai Acad Agr Sci, Shanghai Key Lab Agr Genet & Breeding, Biotechnol Res Inst, Shanghai 201106, Peoples R China; Univ Liege, Lab Biomass & Green Technol, Gembloux Agrobio Tech, Gembloux, Belgium; Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Gembloux, Belgium; Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Quinoa protein; Enzymatic hydrolysis; Gelation; Rheological property; Microstructure; Molecular characteristics

年份：2023