2023peer-reviewed41 citations
Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating
Yangyang Li, Shengnan Wang, Xiulin Liu, Guilan Zhao, Lina Yang, Lijie Zhu +1 more
Food Chemistry
Concepts
EmulsionSoy proteinRheologyPigmentChemistryMaterials scienceTexture (cosmology)