Promising effects of β-glucans on gelation in protein-based products: A review
Hongwei Cao, Ranqing Li, Mengmeng Shi, Hongdong Song, Sen Li, Xiao Guan
Topics & Concepts
RheologyChemistryHydrogen bondCovalent bondProtein structureTexture (cosmology)MicrostructurePea proteinPlant proteinFood scienceChemical engineeringMaterials scienceCrystallographyBiochemistryOrganic chemistryComputer scienceMoleculeComposite materialImage (mathematics)EngineeringArtificial intelligenceProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications