Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels.
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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