Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels
Jieqiong Lin, Jun Yang, Xin Qi, Mingyue Shen, Jianhua Xie
Topics & Concepts
EmulsionRheologyMicrostructureChemical engineeringScanning electron microscopeCelluloseHydrogen bondChemistryMaterials sciencePolymer chemistryComposite materialOrganic chemistryMoleculeEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties