Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing
Ratchanon Chantanuson, Shinsuke Nagamine, Takashi Kobayashi, Kyuya Nakagawa
Topics & Concepts
RheologySoy proteinFood scienceMouthfeelTexture (cosmology)Whey proteinMaterials sciencePorosityChemistryChemical engineeringComposite materialRaw materialComputer scienceOrganic chemistryEngineeringArtificial intelligenceImage (mathematics)Meat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes