Effects of different plant proteins on the quality and characteristics of heat induced egg white protein gel under freezing conditions
Yeting Wu, Xiaoli Xu, Long Sheng
Topics & Concepts
Egg whiteChewinessChemistryFourier transform infrared spectroscopyPlant proteinPea proteinSoy proteinFood scienceRheologyHydrogen bondMaterials scienceMoleculeChemical engineeringOrganic chemistryEngineeringComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications