Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment
Yunqing Nie, Yuanfa Liu, Jiang Jiang, Youling L. Xiong, Xiangzhong Zhao
Topics & Concepts
RheologyHydrolysateTissue transglutaminaseViscoelasticityChemistryEmulsionFermentationFood sciencePea proteinWater holding capacityDynamic mechanical analysisProtein isolatePalm oilChemical engineeringChromatographyMaterials scienceBiochemistryPolymerOrganic chemistryEnzymeHydrolysisEngineeringComposite materialProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties