Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels
Yue Gu, Rong Xu, David Julian McClements, Tongxun Liu, Qingyun Li, Guowan Su, Mouming Zhao, Qiangzhong Zhao, Qiangzhong Zhao
Topics & Concepts
Mung beanComposite numberStarchSelf-healing hydrogelsPhase (matter)ChemistryChemical engineeringFood scienceMaterials scienceComposite materialPolymer chemistryOrganic chemistryEngineeringFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology