Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations
Chunpeng Han, Xiaoyu Yang, Li Liang
Topics & Concepts
Soybean oilChemistryFood scienceVegetable oilMicrostructureEmulsionBacteriaLactic acidFermentationCorn oilChemical engineeringOrganic chemistryBiologyGeneticsEngineeringCrystallographyProteins in Food SystemsFood Chemistry and Fat AnalysisMeat and Animal Product Quality