Mechanism for improving coconut milk emulsions viscosity by modifying coconut protein structure and coconut milk properties with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Wenxue Chen, Wenxue Chen, Haiming Chen, Qiuping Zhong, Jianfei Pei, Tao Han, Weijun Chen, Weijun Chen, Ming Zhang
Topics & Concepts
Monosodium glutamateChemistryFood scienceCocos nuciferaHydrogen bondViscosityCoconut oilZeta potentialProtein secondary structureOrganic chemistryMaterials scienceBiochemistryMoleculeBotanyNanotechnologyBiologyComposite materialNanoparticleProteins in Food SystemsFood Chemistry and Fat AnalysisMeat and Animal Product Quality