Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
Xinnan Ye, Luyao Sun, Qiaolian Xu, Jinnuo Cao, Zhihua Pang, Jian Li, He Li, Xinqi Liu
Topics & Concepts
EmulsionSoy proteinChemistrySodium alginateSodium CaseinateSodiumRheologyChemical engineeringCalciumCalcium alginateSol-gelNetwork structureChromatographyMaterials scienceFood scienceOrganic chemistryComposite materialEngineeringMachine learningComputer scienceProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes