Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels
Xiaoxuan Yan, Shangdong Yan, Yi Cao, Yinxin Fu, Jun Chen, Taotao Dai, David Julian McClements, Qian Li
Topics & Concepts
EmulsionChemistryEnzymeChemical engineeringPolymer chemistryBiochemistryEngineeringProteins in Food SystemsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides