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Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape

Sisheng Li, Minna Luo, Xiaoyan Hu, Weixin Yan, Jaekun Ryu, David Julian McClements

2024Food Hydrocolloids15 citationsDOI

Topics & Concepts

Food scienceBiopolymerGellan gumTexture (cosmology)ChemistryDietary fiberBiologyComputer sciencePolymerArtificial intelligenceOrganic chemistryImage (mathematics)Botanical Research and ApplicationsProteins in Food SystemsPolysaccharides Composition and Applications
Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape | Litcius