Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis
Xiangfang Hu, Zong Meng
Topics & Concepts
CurdlanChemical engineeringMaterials scienceViscosityThermal stabilityChemistryThermalChromatographyComposite materialPolysaccharideOrganic chemistryEngineeringPhysicsMeteorologyProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties