Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
Chang Zhang, Lei Chen, Hui Teng
Topics & Concepts
RheologyCurdlanComposite numberMaterials scienceMicrostructureChemical engineeringSolubilityPhase (matter)ViscosityDynamic mechanical analysisPolysaccharideChemistryChromatographyComposite materialPolymerOrganic chemistryEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties