Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization
Xiaoge Zhang, Tiehua Zhang, Siyao Li, Ru Zhao, Shuyi Li, Cuina Wang
Topics & Concepts
Pea proteinEmulsionChewinessChemistryCalciumWhey proteinWhey protein isolateFood scienceChromatographyChemical engineeringBiochemistryOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality