The improvement of chickpea protein nanofibrils on κ-carrageenan-based emulsion gel with high mechanical property and stability
Yitong Zhang, Xiangyun Ren, Meiting Li, Di Wu, Jun‐Xia Xiao, Xiaodan Li
Topics & Concepts
EmulsionCarrageenanProperty (philosophy)ChemistryChemical engineeringMaterials scienceFood scienceOrganic chemistryEngineeringPhilosophyEpistemologyProteins in Food SystemsFood composition and propertiesEnzyme Production and Characterization