Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues
Hyung Joo Kim, Hyun Woo Choi, Ji-Yeun Lee, Jungwoo Hahn, Young Jin Choi
Topics & Concepts
CarrageenanPea proteinDenaturation (fissile materials)ChemistryTexture (cosmology)Food scienceMoisturePlant proteinProtein structureKappaCrystallographyBiophysicsChemical engineeringBiochemistryBiologyOrganic chemistryMathematicsComputer scienceNuclear chemistryArtificial intelligenceImage (mathematics)EngineeringGeometryProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes