Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels

Author:

Tan Yunbing,Zhang Zhiyun,McClements David Julian

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions;Chantrapornchai;Colloids and Surfaces A-Physicochemical and Engineering Aspects,1999

4. Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels;Chantrapornchai;Food Hydrocolloids,2002

5. Understanding fiber formation in a concentrated soy protein isolate - Pectin blend;Dekkers;Journal of Food Engineering,2018

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