Fabrication and characterization of curcumin-loaded complex acid-induced cold gels of soybean and red bean protein isolates incorporated with common and waxy corn starches

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DOI:10.1016/j.foodhyd.2024.109863
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodhyd.2024.109863

Elsevier

Abstract：Soybean protein isolate (SPI) and red bean protein isolate (RBPI) were mixed with common starch (CS) and waxy starch (WS) from corn respectively, and then subjected to glucono-δ-lactone (GDL

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