Effect of Ultrasonic Pretreatment on the Gel Properties and Structure of Flaxseed Gum-Soybean Protein Isolate Composite Gels
Objective: This study aimed to investigate the impact of different ultrasonic power and time pretreatments on the structures and gel properties of the flaxseed gum and soybean protein isolate composite gel induced by TG enzyme. Methods: The structural characteristics, molecular conformation, and mic...
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| Główni autorzy: | , , , , , , |
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| Format: | Artigo |
| Język: | Chinês |
| Wydane: |
The editorial department of Science and Technology of Food Industry
2024-07-01
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| Seria: | Shipin gongye ke-ji |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080044 |
| Etykiety: |
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