Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility
Yuanqi Lv, Lilan Xu, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Ming Zhang, Yanjun Yang, Yujie Su
Topics & Concepts
Soy proteinEgg whiteMicrostructureRheologyChemistryFood scienceCovalent bondComposite numberChromatographyPea proteinMaterials scienceComposite materialCrystallographyOrganic chemistryProteins in Food SystemsMeat and Animal Product QualityFood composition and properties