Effect of cinnamaldehyde on rheological, physicochemical, and structural properties of mung bean protein/low methoxyl pectin-based emulsion gels as a delivery system of vitamin D3 for dysphagia
- Authors
- Han, Areum
- Issue Date
- 2025-12
- Citation
- 논문 Food Chemistry, v.495, no., pp.146540-
- Journal Title
- Food Chemistry
- Volume
- 495
- Start Page
- 146540
