Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel
Yulin Li, Xin Qi, Liyuan Rong, Jinwang Li, Mingyue Shen, Jianhua Xie
Topics & Concepts
Gellan gumRheologyZeta potentialChemistryPea proteinScanning electron microscopeComposite numberChemical engineeringHomogeneousChromatographyMaterials scienceFood scienceComposite materialNanoparticleThermodynamicsPhysicsEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes