SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE

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Bibliographic Details
Main Author:	LU ZHOU
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2022
Subjects:	Egg analogue, plant-based protein, gelation, rheology, molecular interaction, microstructure
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/225737
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-225737
record_format	dspace
spelling	sg-nus-scholar.10635-2257372024-05-01T18:00:31Z SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE LU ZHOU FOOD SCIENCE & TECHNOLOGY Hongshun Yang Egg analogue, plant-based protein, gelation, rheology, molecular interaction, microstructure Master's MASTER OF SCIENCE (RSH-FOS) 2022-05-18T18:00:25Z 2022-05-18T18:00:25Z 2022-01-19 Thesis LU ZHOU (2022-01-19). SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/225737 0000-0002-6172-6281 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Egg analogue, plant-based protein, gelation, rheology, molecular interaction, microstructure
spellingShingle	Egg analogue, plant-based protein, gelation, rheology, molecular interaction, microstructure LU ZHOU SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE
description	Master's
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY LU ZHOU
format	Theses and Dissertations
author	LU ZHOU
author_sort	LU ZHOU
title	SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE
title_short	SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE
title_full	SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE
title_fullStr	SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE
title_full_unstemmed	SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE
title_sort	soy protein isolate and chickpea flour interact with hydrocolloids and starches to form egg omelette analogue
publishDate	2022
url	https://scholarbank.nus.edu.sg/handle/10635/225737
_version_	1800915392675184640

SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE

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