Tartary buckwheat-soy protein isolate composite gels: gelling, rheological, water-retention, and texture characteristics at different ratios
Xiao Han, Gen Ma, Lin Wang, Ting Cheng, Yangyang Guo, Liangzhen Jiang, Yan Wan, Xiao-Qin Zheng, Changying Liu, Lianxin Peng, Gang Zhao, Xiulan Guo, Dabing Xiang, Dabing Xiang
Topics & Concepts
RheologySoy proteinTexture (cosmology)Food scienceComposite numberChemistryWater retentionMaterials scienceComposite materialBiologySoil waterComputer scienceImage (mathematics)EcologyArtificial intelligenceSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology