Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestion

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Title:	Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestion
Authors:	Nie, Chunlin; Zhong, Huiting; Shi, Haibo; Tomasevic, Igor B ; Zheng, Jiabao; Sun, Weizheng
Issue Date:	2025
Publication:	FOOD CHEMISTRY
ISSN:	0308-8146 Food Chemistry Search Idenfier
Type:	Article
Collation:	vol. 492 str. 145601-145601
DOI:	10.1016/j.foodchem.2025.145601
WoS-ID:	001541382800001
Scopus-ID:	2-s2.0-105011052925
URI:	https://aspace.agrif.bg.ac.rs/handle/123456789/7414 https://enauka.gov.rs/handle/123456789/995435 https://aspace.agrif.bg.ac.rs/handle/123456789/7416 https://aspace.agrif.bg.ac.rs/handle/123456789/7415
Project:	National Natural Science Foundation of China [32172257] National Postdoctoral Program for Innovative Talent [BX20230130] Basic and Applied Basic Research Foundation of Guangdong Province [2023A1515110600, 2024A1515012638] Science and Technology Program of Qingyuan [2022KJJH018] Ministry of Science and Technology of the People's Republic of China [DL2022163005L] The 111 Project [B17018]
Metadata source:	(Preuzeto iz Nasi u WoS)
M-category:	21a+M21a+

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