pH dominates the formation of ginkgo seed protein and whey protein composite gels
Jieyu You, Changqi Liu, Jing Zhao, Fengxian Guo, Yaosong Wang
Topics & Concepts
GinkgoComposite numberChemistryRheologyWhey protein isolateWhey proteinChemical engineeringDisulfide bondHydrogen bondProtein isolateFood scienceChromatographyOrganic chemistryMaterials scienceBiochemistryComposite materialBotanyMoleculeEngineeringBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesGinkgo biloba and Cashew Applications