Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
Liurong Huang, Yuhan Yan, Lulu Qu, Feng Li, Lihong Chen, Yunliang Li
Topics & Concepts
CarrageenanSoy proteinChemistryCharge (physics)EmbeddingFood scienceComputer sciencePhysicsQuantum mechanicsArtificial intelligenceProteins in Food SystemsFood composition and propertiesEnzyme Production and Characterization