The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
Yichen Lin, Yrjö H. Roos, Song Miao
Topics & Concepts
GelatinSoy proteinEmulsionChemistryWhey proteinFish <Actinopterygii>Food scienceFibrilCollagen fibrilChemical engineeringBiophysicsBiochemistryFisheryBiologyEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis