Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
Jinglei Zhang, Huajian Xu, Huixia Liu, Wenqi Wang, Mingming Zheng, Yingnan Liu, Yibin Zhou, Yue-Shuang Li, Xiaonan Sui, Yaqing Xiao
Topics & Concepts
LeguminCrystallinityChemical engineeringChemistryPea proteinVicilinvan der Waals forceHydrogen bondCelluloseNanocrystalThermostabilityCalciumCrystallographyBiochemistryStorage proteinOrganic chemistryMoleculeEnzymeGeneEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications