Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel
Chong‐hao Bi, Peng-lin Wang, Dongyu Sun, Ziming Yan, Yi Liu, Zhigang Huang, Fei Gao
Topics & Concepts
RheologyEmulsionHomogenization (climate)ChemistryFood scienceMaterials scienceChemical engineeringComposite materialBiochemistryBiologyEngineeringBiodiversityEcologyProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality