Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin
Qingqing Xu, Baokun Qi, Lu Han, Diqiong Wang, Shuang Zhang, Lianzhou Jiang, Fengying Xie, Yang Li
Topics & Concepts
InulinEmulsionMicrostructureChemistryPea proteinChemical engineeringRheologyHydrogen bondScanning electron microscopeChromatographySolubilityThermal stabilityMaterials scienceFood scienceBiochemistryOrganic chemistryCrystallographyComposite materialMoleculeEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis