Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels
Jaekun Ryu, Shuli E. Rosenfeld, David Julian McClements
Topics & Concepts
ChemistryCalciumRheologyPolysaccharideDissolutionSalt (chemistry)Self-healing hydrogelsWhey proteinSodium alginatePorosityFood scienceTexture (cosmology)Whey protein isolateChemical engineeringSodiumComposite numberBiochemistryMaterials sciencePolymer chemistryOrganic chemistryComposite materialComputer scienceArtificial intelligenceEngineeringImage (mathematics)Meat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes