Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
Xiaoying Zhang, Shuang Zhang, Mingming Zhong, Baokun Qi, Yang Li
Topics & Concepts
Whey protein isolateEmulsionSoy proteinWhey proteinRheologyChemistryBioavailabilityCalciumChromatographyFood scienceChemical engineeringMaterials scienceBiochemistryOrganic chemistryComposite materialBioinformaticsBiologyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties