Litcius/Paper detail

Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue

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

2022Food Hydrocolloids97 citationsDOI

Topics & Concepts

Soy proteinChemistryCarrageenanFood scienceRheologyScanning electron microscopePea proteinChemical engineeringMaterials scienceEngineeringComposite materialProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications
Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue | Litcius