Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.0...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Li Zheng, Fei Teng, Na Wang, Xue-Na Zhang, Joe M. Regenstein, Ji-Shan Liu, Yang Li, Zhong-Jiang Wang
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2019-03-01
Цуврал:	Applied Sciences
Нөхцлүүд:	soy protein isolate sodium magnesium potassium spray drying heat-induced gels cold-induced gels
Онлайн хандалт:	http://www.mdpi.com/2076-3417/9/6/1076
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!