Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation - Concepedia

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Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation

DOI Full Paper Access

90

Citations

36

References

2020

Year

Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk, Song Miao

Food Hydrocolloids

Water LossSoy Protein IsolateBiopolymer GelFood EngineeringSunflower OilEmulsion

References

	Year	Citations

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