Effect of carboxymethyl cellulose on structural, physicochemical, and textural properties of faba bean protein/carboxymethyl cellulose emulsion gel as a plant-based ricotta cheese analog
Goeun Han, Areum Han, Yoon Hyuk Chang
Topics & Concepts
EmulsionChemistryCarboxymethyl celluloseChromatographySolventSilica gelChemical engineeringTexture (cosmology)RheologyCelluloseProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis