Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) of the salt-containing gel (<i>p</i> < 0.05). The g...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Zhaojun Wang, Lin Zeng, Liwei Fu, Qiuming Chen, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2022-11-01
श्रृंखला:	Molecules
विषय:	soy protein isolates gel properties NaCl concentration ultrasound rheological properties protein interaction
ऑनलाइन पहुंच:	https://www.mdpi.com/1420-3049/27/23/8221
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