Litcius/Paper detail

Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions

Z.P. Lu, Pin-Rou Lee, Hongshun Yang

2023Food Hydrocolloids114 citationsDOI

Topics & Concepts

Soy proteinChemistryHydrogen bondCarrageenanPolysaccharideMicrostructureCoacervateChemical engineeringFood sciencePolymer chemistryCrystallographyChromatographyMoleculeOrganic chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties
Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions | Litcius