Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106525
Abstract: Abstract In order to explore ways to improve the quality of the cold-set gel of soy protein, soy protein isolate (SPI) with different concentrations was preheated to produce soluble SPI aggregates (SSA), of which the… read more here.
Keywords: induced glucono; glucono lactone; soy protein; gel ... See more keywords