Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios
Jaekun Ryu, David Julian McClements
Topics & Concepts
Gellan gumBiopolymerComposite numberBrittlenessPolysaccharideSyneresisChemistryElastic modulusChemical engineeringDefoamerTexture (cosmology)Materials scienceFood scienceComposite materialPolymerOrganic chemistryDispersantArtificial intelligenceImage (mathematics)PhysicsOpticsComputer scienceEngineeringDispersion (optics)Polysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls