Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights
Changhong Li, Taotao Dai, Deyu Jiang, Guowen Zhang, Lizhen Deng, Ti Li, Ruihong Liang, Hengtang Dai, Aiping Fu, Chengmei Liu, Jun Chen
Topics & Concepts
Gellan gumRheologyChemistryShear thinningMicrostructureZeta potentialDynamic mechanical analysisChemical engineeringPolymerStrain (injury)ViscoelasticityChromatographyFood scienceMaterials scienceComposite materialCrystallographyOrganic chemistryNanoparticleEngineeringMedicineInternal medicineProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties