Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation
Qi Tang, Yrjö H. Roos, Song Miao
Topics & Concepts
Soy proteinDependency (UML)Food scienceChemistryWhey proteinChromatographyChemical engineeringComputer scienceArtificial intelligenceEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes