The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion system
Lai Wei, Keying Song, Dianqi Shao, Chunhui Dong, Li Wang, Jiang Jiang
Topics & Concepts
ChemistryGallic acidEmulsionPhenolAerationRheologyCoalescence (physics)Pea proteinChemical engineeringFood scienceChromatographyOrganic chemistryMaterials sciencePhysicsComposite materialAntioxidantAstrobiologyEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties