Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component

In this study, the effect of soybean oil concentration on the rheology, water-holding capacity, and thermal stability of acid-mediated soy protein isolate (SPI) emulsion gels was investigated. The microstructure was analyzed and interpreted by CLSM and SEM observations. The results showed that the a...

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Detalles Bibliográficos
Autores principales: Bi, Chonghao, Zhou, Tong, Wu, Zeyuan, Huang, Zhigang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178381/
https://www.ncbi.nlm.nih.gov/pubmed/37174292
http://dx.doi.org/10.3390/foods12091754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178381/
https://www.ncbi.nlm.nih.gov/pubmed/37174292
http://dx.doi.org/10.3390/foods12091754

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