明胶
豆类
球蛋白
贮藏蛋白
化学
色谱法
植物蛋白
化学工程
食品科学
生物化学
植物
生物
基因
工程类
免疫学
作者
J. Richard Bacon,Timothy R. Noel,Nigel Lambert
标识
DOI:10.1016/s0268-005x(09)80227-0
摘要
A commercially viable procedure for the preparation of thermally induced transparent vegetable protein gels is reported. The proteins are seed storage globulins extracted from several legume species. The gels produced have clarities that allow their use as vegetarian replacements for gelatin and additionally show a range of thermal stabilities suitable for applications in hot products.
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