Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
Wenxiu Teng, Zuoqian Yang, Nan Wang, Jie Tian, Zimei Pu, Xiaoyang He, Chunhua Wu, Chengrong Wen
Topics & Concepts
CurdlanMicrostructureTexture (cosmology)ChemistryFood scienceWater holding capacityFat substitutePhase (matter)Chemical engineeringPolysaccharideHigh proteinChromatographyFood industryCrystallographyBiochemistryOrganic chemistryComputer scienceEngineeringArtificial intelligenceImage (mathematics)Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis