Microalgae play a structuring role in food: Effect of spirulina platensis on the rheological, gelling characteristics, and mechanical properties of soy protein isolate hydrogel
Mengwei Wang, Zihao Yin, Weihong Sun, Qiufan Zhong, Yu Zhang, Mingyong Zeng
Topics & Concepts
Spirulina (dietary supplement)Food scienceSoy proteinRheologyChemistryFunctional foodPolysaccharideMaterials scienceComposite materialBiochemistryOrganic chemistryRaw materialProteins in Food SystemsAlgal biology and biofuel productionPolysaccharides Composition and Applications