Structural modification and foaming enhancement of winged bean protein isolate via heat treatment: Implications for high-quality plant-based whipped cream applications
Xuezhen Liu, Kaidong Wei, Zhongjiang Wang, Lianzhou Jiang, Juan Du, Zhaoxian Huang, Tian Tian
Topics & Concepts
Food scienceQuality (philosophy)ChemistryBiotechnologyBiologyPhysicsQuantum mechanicsProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties