Develop and characterize thermally reversible transparent gels from pea protein isolate and study the gel formation mechanisms
Peineng Zhu, Weijuan Huang, Lingyun Chen
Topics & Concepts
GelatinRheologyChemistryChemical engineeringCoacervatePea proteinPrecipitationChromatographyMaterials scienceOrganic chemistryFood sciencePhysicsComposite materialEngineeringMeteorologyProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes