文献检索/Quality Assurance and Safety of Crops & FoodsEM-T3Quality Assurance and Safety of Crops & Foods2026-06-10第 18 卷第 SP2 期，1-17开放获取高影响力 · 前 10%Influence of mung bean protein isolate concentration and pH on gel formation and physicochemicalproperties of mung bean protein–gellan gum compositesPraewa LergchinnabootKing Mongkut's Institute of Technology LadkrabangNachomkamon SaengsukKing Mongkut's Institute of Technology LadkrabangChanikan SonklinKing Mongkut's University of Technology North BangkokPutthapong PhumsombatKing Mongkut's Institute of Technology Ladkrabang开放获取全文去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词mung bean protein isolategellan gumgelationpH effectprotein concentrationwater holding capacitygel structurerheological propertiesisoelectric pointplant-based foods参考文献0引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
