文献检索/Journal of Food Safety and Food QualityEM-T3Journal of Food Safety and Food Quality2026-06-26第 77 卷第 3 期开放获取高影响力 · 前 10%Tremella Fuciformis Polysaccharides and Maillard Reaction Improve the Gel Properties of Whey Protein: The Changes in Gel Structures and DigestibilityXiuqin ChenHui ChenFuzhou Second HospitalHuaping SuFujian Agriculture and Forestry UniversityXu LuFujian Agriculture and Forestry University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Tremella fuciformis polysaccharidewhey protein isolateMaillard reactionprotein-polysaccharide interactionscomposite gelsgel microstructureadvanced glycation end productsdisulfide cross-linkinghydrophobic interactionswater holding capacityprotein functionalization参考文献43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
