Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
Yudan Zhang, Jingbo Liu, Zhaohui Yan, Renzhao Zhang, Zhiyang Du, Xiaomin Shang, Ting Zhang, Xuanting Liu
Topics & Concepts
KineticsComposite numberChemistryEgg whiteProtein aggregationChemical engineeringSoy proteinHydrophobic effectBiophysicsMaterials scienceComposite materialOrganic chemistryBiochemistryPhysicsBiologyQuantum mechanicsEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties