Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation
Sisheng Li, Minna Luo, Minghe Wang, Xiaoyan Hu, Jaekun Ryu, David Julian McClements
Topics & Concepts
AcylationChemistrySelf-healing hydrogelsComposite numberFood scienceBiochemistryOrganic chemistryMaterials scienceComposite materialCatalysisProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis