Pea proteins weaken pea-cod composite gel by forming a loose aggregate structure with diminished molecular interactions
Bowen Zou, Xiaohan Zheng, Wenqiang Cai, Wei Wan, Xiaokang Na, Ming Du, Chao Wu
Topics & Concepts
Aggregate (composite)Composite numberChemistryChemical engineeringMaterials scienceNanotechnologyComposite materialEngineeringProteins in Food SystemsFood composition and propertiesPhytase and its Applications