A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction

This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium-qua...

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Bibliografske podrobnosti

Principais autores:	Hai-Bin Ren, Bao-Long Feng, Hong-Yao Liu, Yu-Tang Wang, Hong-Tai Zhang, Zhi-Lu Li, Li Meng, Jing-Jian Zhang, Xiao-Sen Bai, Fei Gao, Zhi-Peng Wang, Bo-Wen Luo, Xiao-Lin Chen, Hong-Jie Song, Xin-Xu Yan, Jin-Yong Zhao, Ying-Hua Zhang
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2024-06-01
Serija:	Food Chemistry: X
Teme:	Soybean 7S Soybean 11S High pressure homogenization Glycation conjugate Gelation
Online dostop:	http://www.sciencedirect.com/science/article/pii/S2590157524001469
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