Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions
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DOI: 10.1016/j.foodhyd.2020.105946
Abstract: Abstract This study investigated the molecular characteristics and rheological properties of arabinoxylans (AX) extracted from three different red sorghum brans from Shandong, Shanxi and Hebei Province in China. It was found that only the Shandong… read more here.
Keywords: network; peroxidase; mixed gel; soy protein ... See more keywords