Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues
Oguz Kaan Ozturk, Andres M. Salgado, David R. Holding, Osvaldo H. Campanella, Bruce R. Hamaker
Topics & Concepts
ViscoelasticityCalcium hydroxidePea proteinPlant proteinMaterials scienceChemical engineeringChemistryFood scienceComposite materialOrganic chemistryEngineeringProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality