Influence of pH-shifting and transglutaminase on the freeze-thaw stability and thermal gel properties of mung bean protein-based liquid egg substitute prepared with two different oil phases
Ying Wang, Li Wang, Shucheng Zhang, Pengcheng Li, Jiang Jiang
Topics & Concepts
EmulsionThermal stabilityCanolaRheologyViscosityTissue transglutaminaseChemistryChromatographyMung beanChemical engineeringMaterials scienceFood scienceComposite materialOrganic chemistryEnzymeEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis