Dual stabilization, phase inversion and mechanical properties of a novel bigels system based on myofibrillar protein hydrogel and glycerol monostearate oleogel
Lixian Zhang, Zhenzhen Ge, Lihua Zhang, Zong Wei, Wen Fan
Topics & Concepts
Phase inversionMyofibrilGlycerolChemistryFood scienceCuring (chemistry)Chemical engineeringMaterials scienceBiochemistryPolymer chemistryEngineeringMembraneFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications