Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
Haoran Xing, Xuguang Liu, Yunfeng Hu, Kailei Hu, Junran Chen
Topics & Concepts
Soy proteinChemistryIngredientPolysaccharideHydrophobic effectThermogravimetric analysisMucoadhesionFood scienceFourier transform infrared spectroscopyChemical engineeringChromatographyPolymerOrganic chemistryEngineeringBioadhesiveProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes