Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate
Yunqing Nie, Li Wang, Jiang Jiang
Topics & Concepts
EmulsionChemistryHydrolysateFood scienceIce creamCrystallizationMung beanChromatographyOrganic chemistryHydrolysisProteins in Food SystemsFood Chemistry and Fat AnalysisMuscle metabolism and nutrition