Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
M.C. Cortez-Trejo, Marcela Gaytán‐Martínez, M.L. Reyes-Vega, Sandra Mendoza
Topics & Concepts
RheologyMicrostructureChemical engineeringIonic strengthWater retentionPolysaccharideChemistryWater holding capacityMaterials scienceChromatographyFood scienceOrganic chemistryComposite materialAqueous solutionEnvironmental scienceSoil waterSoil scienceEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls