{"title":"蛋白质-多糖二元水凝胶的理化性质和结构性质的评价","authors":"A. Hilal, A. Florowska, M. Wroniak","doi":"10.3390/foods2022-12969","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"33 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels\",\"authors\":\"A. Hilal, A. Florowska, M. Wroniak\",\"doi\":\"10.3390/foods2022-12969\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":341898,\"journal\":{\"name\":\"Foods 2022\",\"volume\":\"33 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods 2022\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/foods2022-12969\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods 2022","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods2022-12969","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}