Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating
Yangyang Li, Shengnan Wang, Xiulin Liu, Guilan Zhao, Lina Yang, Lijie Zhu, He Liu
Topics & Concepts
EmulsionSoy proteinRheologyPigmentChemistryMaterials scienceTexture (cosmology)ChromatographyFood scienceChemical engineeringOrganic chemistryComposite materialImage (mathematics)EngineeringArtificial intelligenceComputer scienceProteins in Food SystemsMeat and Animal Product QualitySensory Analysis and Statistical Methods