Modulating the texture of heat-set gels of phosphorylated walnut protein isolates through Glucono-δ-lactone acidification
Yanfei Xu, Changwei He, Zheng Zhou
Topics & Concepts
RheologyMicrostructureTexture (cosmology)ChemistryDispersityChemical engineeringChromatographyFood scienceMaterials scienceOrganic chemistryComposite materialCrystallographyEngineeringImage (mathematics)Computer scienceArtificial intelligenceProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties