Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions

Author:

Zhang Tao,Guo Jian,Chen Jia-Feng,Wang Jin-Mei,Wan Zhi-Li,Yang Xiao-Quan

Funder

Fundamental Research Funds for the Central Universities

Guangzhou Scientific Planning Program for supporting technology to improve people's livelihood

National Natural Science Fund of China

Key Research and Development Program of Guangdong Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Rheology and tribology: Two distinctive regimes of food texture sensation;Chen;Trends in Food Science & Technology,2012

2. Structuring processes for meat analogues;Dekkers;Trends in Food Science & Technology,2018

3. Emulsions stabilised by whey protein microgel particles: Towards food-grade pickering emulsions;Destribats;Soft Matter,2014

4. A colorimetric method for determining low concentrations of mercaptans;Ellman;Archives of Biochemistry and Biophysics,1958

5. Concepts for further sustainable production of foods;van der Goot;Journal of Food Engineering,2016

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