Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel

Xanthan gum (XG) and soybean protein isolate (SPI) were used as raw materials to prepare XG-SPI mixed gel by ultrasonic pretreatment and glucolactone induction. Rheological tests and scanning electron microscopy were used to study the effects of different concentrations of XG on viscoelasticity, sel...

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Hlavní autoři:	Ran LIU, Qinghua ZENG, Ming LIANG, Lei WANG, Shuang CHENG
Médium:	Artigo
Jazyk:	Chinês
Vydáno:	The editorial department of Science and Technology of Food Industry 2022-02-01
Edice:	Shipin gongye ke-ji
Témata:	xanthan gum soy protein isolates rheological characteristic self-healing ability thermal stability microstructure
On-line přístup:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060103
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