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Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids
In this study, a model system of firm tofu (pressed gel) was prepared to study how the coagulation mechanism—acidification with glucono δ-lactone (GDL) or coagulation with magnesium sulphate (MgSO(4))—affected the physical properties of the gels along with their in vitro proteolysis (or extent of pr...
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| Publicado en: | Foods |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2021
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7828434/ https://ncbi.nlm.nih.gov/pubmed/33450925 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010154 |
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