The Formation Mechanism and Textural Properties of a Complex Gel Based on Soybean Glycinin-Chitosan Complex Coacervates: Effects of Ph, Heat Treatment Temperature and Centrifugation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES（2024）
Key words
Complex gel,Rheological property,Textural property
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined