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Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel
| Naziv: | Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel | Autori: | Shi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomašević, Igor B   ; Sun, Weizheng |
Godina: | 2025 | Publikacija: | FOOD CHEMISTRY | ISSN: | 0308-8146 Food Chemistry Pretraži identifikator |
Izdavač: | Elsevier | Tip rezultata: | Naučni članak | Kolacija: | vol. 482 str. 144232-144232 | DOI: | 10.1016/j.foodchem.2025.144232 | WoS-ID: | 001467060500001 | Scopus-ID: | 2-s2.0-105001946611 | URI: | https://enauka.gov.rs/handle/123456789/980029 | Projekat: | National Natural Science Foundation of China [32172257] Ministry of Science and Technology of the People's Republic of China [DL2022163005L] Science and Tech-nology Program of Qingyuan [2022KJJH018] Postdoctoral Inno-vative Talent Support Program [BX20230130] The 111 Project [B17018] |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21a+M21a+ - Vodeći međunarodni časopis kategorije M21a+ |
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