Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium
Ying Wang, Jing Zhao, Shucheng Zhang, Xiangzhong Zhao, Yuanfa Liu, Jiang Jiang, Youling L. Xiong
Topics & Concepts
EmulsionChemistryCalciumRheologyChromatographyChemical engineeringMaterials scienceBiochemistryOrganic chemistryEngineeringComposite materialProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications