Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
Mingyu He, Meng Zhang, Tian Gao, Le Chen, Yue Liu, Yuyang Huang, Fei Teng, Yang Li
Topics & Concepts
Soy proteinChemistryHydrogen bondComposite numberStarchHydrophobic effectScanning electron microscopeChemical engineeringRaman spectroscopyAbsorption of waterMoleculeOrganic chemistryMaterials scienceComposite materialFood sciencePhysicsOpticsEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications