Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability
Yueyue Yang, Liangyun Xu, Qi Zhang, Yihui Wang, Aiquan Jiao, Zhengyu Jin
Topics & Concepts
WaxBranRheologyPea proteinChemistryFood scienceMaterials scienceChemical engineeringBiochemistryComposite materialRaw materialOrganic chemistryEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications