Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding

In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0–0.30%) on the gel properties and freeze–thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set ge...

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Autors principals:	Zhuying Wang, Zhenhai Yu, Shuanghe Ren, Jun Liu, Jing Xu, Zengwang Guo, Zhongjiang Wang
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-03-01
Col·lecció:	Gels
Matèries:	soy protein isolate carrageenan cold-set gel freeze–thaw stability
Accés en línia:	https://www.mdpi.com/2310-2861/10/3/204
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