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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...
Autores principales: | Bi, Chonghao, Zhou, Tong, Wu, Zeyuan, Huang, Zhigang |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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