Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels
Rui Li, Yongqiang Cheng, Ning Tang, Liangliang Wu, Satoru Nirasawa, Xin Jia, Weidong Cao
Topics & Concepts
AlbuminRheologyEgg whiteChemistryEgg albuminChromatographyViscosityChemical engineeringMaterials scienceFood scienceBiochemistryComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls