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Journal of food science, 11/2022, Letnik: 87, Številka: 11Journal Article
Abstract November Online Cover : Schematic representation of the microstructures and plausible interactions occurring in the studied mixtures; CLSM and SEM images of HAG and LAG, from “Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures” by Kamolwan Israkarn, Chonchanok Buathongjan, Chaiwut Gamonpilas, Pawadee Methacanon, and Sirikarn Wisetsuwannaphum. p. 5001–5016.
