Yang, B.; Dai, S.; Tang, Y.; Xu, T.; Wang, J.; Zhu, W.; Xie, J.; Tong, X.; Wang, H.; Jiang, L.
Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food. Foods 2025, 14, 3662.
https://doi.org/10.3390/foods14213662
AMA Style
Yang B, Dai S, Tang Y, Xu T, Wang J, Zhu W, Xie J, Tong X, Wang H, Jiang L.
Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food. Foods. 2025; 14(21):3662.
https://doi.org/10.3390/foods14213662
Chicago/Turabian Style
Yang, Bowen, Shicheng Dai, Yaqi Tang, Tianhe Xu, Junzheng Wang, Weixiang Zhu, Junfeng Xie, Xiaohong Tong, Huan Wang, and Lianzhou Jiang.
2025. "Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food" Foods 14, no. 21: 3662.
https://doi.org/10.3390/foods14213662
APA Style
Yang, B., Dai, S., Tang, Y., Xu, T., Wang, J., Zhu, W., Xie, J., Tong, X., Wang, H., & Jiang, L.
(2025). Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food. Foods, 14(21), 3662.
https://doi.org/10.3390/foods14213662
