Incorporation of soy protein isolate and egg-white protein to improve nutritional value and hardness of gelatin gels for the elderly
Sin-Woo Noh, Dong‐Heon Song, Na-Eun Yang, Hyun‐Wook Kim
Topics & Concepts
GelatinGlobular proteinMicrostructureSoy proteinEgg whiteChemistryPea proteinMixing (physics)Food scienceChromatographyMaterials scienceCrystallographyBiochemistryPhysicsQuantum mechanicsProtein Hydrolysis and Bioactive PeptidesCollagen: Extraction and CharacterizationFood and Agricultural Sciences