Influence of complex coacervation on the structure and texture of plant-based protein-polysaccharide composites
Xiaoyan Hu, Qian Ju, Charmaine K.W. Koo, David Julian McClements
Topics & Concepts
BiopolymerCoacervatePolysaccharideRheologyIsoelectric pointGum arabicTexture (cosmology)Gellan gumChemistryChemical engineeringNatural gumWhey proteinPlant proteinFood sciencePolymerXanthan gumMaterials scienceComposite materialChromatographyOrganic chemistryEngineeringImage (mathematics)Computer scienceEnzymeArtificial intelligenceProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes