Effect of Soybean Hull Polysaccharide on Properties and Microstructure of Protein Emulsion Gel(大豆种皮多糖对蛋白乳液凝胶特性及微观结构的影响)
Emulsion gels can be used to replace part of the fat, reducing the amount of saturated fatty acids in foods such as mayonnaise, as delivery vehicle for active bioactive substances. The emulsion gels were prepared by heat-treated soy protein isolate (SPI) and soybean hull polysaccharide (SHP). The ef...
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| Hoofdauteurs: | , , , , , , |
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| Formaat: | Artigo |
| Taal: | Chinês |
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Beijing Technology and Business University
2024-08-01
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| Reeks: | Shipin kexue jishu xuebao |
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| Online toegang: | https://www.btbuspxb.com/spkxjsxb/article/pdf/20240415 |
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