Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl
2023 · Journal of Future Foods · 22 citations
https://doi.org/10.1016/j.jfutfo.2023.03.007
P
Peng Wu
Anhui University(CN)
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Peng Wu is an academic researcher from Anhui University. The author has contributed to research in topics: Proteins in Food Systems & Nuts composition and effects & Tea Polyphenols and Effects. The author has an h-index of 6, co-authored 18 publications.
ORCID: 0009-0003-3627-2753Papers by this author
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