Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
Di Zhao, Luyao Sun, Yong Wang, Shuqi Liu, Jinnuo Cao, He Li, Xinqi Liu
Topics & Concepts
ChemistryEmulsionFourier transform infrared spectroscopySalt (chemistry)CaseinWhey protein isolateParticle sizeWhey proteinChemical engineeringCurdlanSoy proteinChromatographySolubilitySodiumFood scienceOrganic chemistryPolysaccharidePhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality