Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins
Zhihua Pang, Bushra Safdar, Yilin Wang, Mengya Sun, Xinqi Liu
Topics & Concepts
RheologyMicrostructureParticle sizeTexture (cosmology)ChemistryLubricationChemical engineeringSoy proteinMaterials scienceChromatographyFood scienceComposite materialCrystallographyEngineeringPhysical chemistryComputer scienceArtificial intelligenceImage (mathematics)Proteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality