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

Publication date: Available online 8 May 2020Source: Food HydrocolloidsAuthor(s): Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk, Song Miao

Source: Food Hydrocolloids - May 9, 2020 Category: Food Science Source Type: research