Gallic acid-reinforced Rana chensinensis ovum protein isolates-Gellan gum thermally reversible emulsion gel: Insight of the structure and potential applications in dysphagia management
Ruixue Liu, Min Gao, Li Zhang, Shihan Wang, Ying Yang, Jing Bai, R Wang, Yongsheng Wang, Zhihan Wang
Topics & Concepts
EmulsionChemistryParticle sizeChemical engineeringRheologyPickering emulsionChromatographyAdsorptionNetwork structureParticle (ecology)Hydrogen bondBiophysicsGallic acidOil dropletPolymer chemistryMolecular dynamicsMicrostructureProteins in Food SystemsFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides