Rheological and textural characterization of lentil protein isolate- κ-carrageenan emulsion gels: Insights into coagulant-driven protein gelation
Zahra Aliakbari, Zahra Emam‐Djomeh, Gholamreza Askari, Milad Pero
Topics & Concepts
EmulsionRheologyCarrageenanChemistryChromatographyCharacterization (materials science)Chemical engineeringOrganic chemistryMaterials scienceFood scienceNanotechnologyComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis