Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
Ruqi Guo, Linlin Liu, Yuyang Huang, Mingshou Lv, Ying Zhu, Zihan Wang, Xiuqing Zhu, Bingyu Sun, Bingyu Sun
Topics & Concepts
ChemistryComposite numberMicrostructureIonic strengthHydrogen bondHydrophobic effectStorage proteinGlutenTexture (cosmology)Mung beanChemical engineeringCrystallographyFood scienceAqueous solutionBiochemistryMaterials scienceMoleculeOrganic chemistryComposite materialEngineeringGeneArtificial intelligenceComputer scienceImage (mathematics)Proteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality