Impact of heat-set and cold-set gelling polysaccharides on potato protein gelation: Gellan gum, agar, and methylcellulose
Jaekun Ryu, David Julian McClements
Topics & Concepts
PolysaccharideBiopolymerGellan gumCelluloseChemistryDifferential scanning calorimetryChemical engineeringFood sciencePectinDenaturation (fissile materials)Dynamic mechanical analysisMaterials sciencePolymerOrganic chemistryNuclear chemistryEngineeringPhysicsThermodynamicsProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes