Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126125
Abstract: The effect of Mesona blumes polysaccharide (MBP) on the microstructure and gel properties of glucono-delta-lactone-induced soy protein isolate (SPI) gels was evaluated by texture, water holding capacity, rheology, and microstructure analysis. The results showed that… read more here.
Keywords: induced soy; mbp; gel properties; mesona blumes ... See more keywords
Interactions between Mannosylerythritol Lipid-A and Heat-Induced Soy Glycinin Aggregates: Physical and Chemical Characteristics, Functional Properties, and Structural Effects
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27217393
Abstract: Protein-surfactant interactions have a significant influence on food functionality, which has attracted increasing attention. Herein, the effect of glycolipid mannosylerythritol lipid-A (MEL-A) on the heat-induced soy glycinin (11S) aggregates was investigated by measuring the structure,… read more here.
Keywords: soy glycinin; spectroscopy; mannosylerythritol lipid; heat induced ... See more keywords