Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels
Yunbing Tan, Zhiyun Zhang, David Julian McClements
Topics & Concepts
EmulsionChemistryLightnessMicrostructureDynamic mechanical analysisPea proteinChemical engineeringSolubilityOil dropletRheologyElastic modulusChromatographyMaterials scienceFood scienceComposite materialBiochemistryOrganic chemistryPolymerCrystallographyOpticsEngineeringPhysicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes