Structure and Functional Characteristics of Soybean Protein from Different Northeast Cultivars and Their Effects on the Quality of Soymilk Gel

Soymilk gel quality hinges on soybean protein composition and structure, yet direct comparisons linking protein traits to gel properties are limited. This study compared seven Northeast Chinese soybean varieties to identify which protein characteristics best predict tofu gel quality. Protein analysi...

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Detalhes bibliográficos

Principais autores:	Xiaoyu Xia, Chunlei Zhang, Shiyao Zhang, Tianjiao Gao, Shuping Yan, Xiuqing Zhu, Jiaxin Kang, Guixing Zhao, Sobhi F. Lamlom, Honglei Ren, Jiajun Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-11-01
Colecção:	Foods
Assuntos:	soybean varieties soymilk gel tofu protein composition 11S/7S ratio protein structure
Acesso em linha:	https://www.mdpi.com/2304-8158/14/23/4029
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