Effects of Tremella polysaccharide on the structural characteristics, interfacial properties and foaming performance of chickpea proteins
Zuo Wang, Yong Chen, David Julian McClements, Jianshe Chen
Topics & Concepts
LimitingDisproportionationBubbleCoalescence (physics)ChemistryChemical engineeringFraction (chemistry)MicrostructureChromatographyPolysaccharideRheologyAerationPolymerMass fractionDefoamerFood scienceCarbon nanofoamMaterials scienceFoaming agentProteins in Food SystemsPickering emulsions and particle stabilizationPolymer Foaming and Composites