Incorporating κ-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system
Zihang Cheng, Mengqian Xiang, Dongling Qiao, Siming Zhao, Xiaowen Pi, Binjia Zhang
Topics & Concepts
Soy proteinCorn starchCarrageenanTernary operationChemistryFood scienceStarchChromatographyChemical engineeringComputer scienceProgramming languageEngineeringFood composition and propertiesPhytoestrogen effects and researchFood and Agricultural Sciences