Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure

In this study, the effects of ultrasound treatment on the texture, physicochemical properties and protein structure of composite gels prepared by salted egg white (SEW) and cooked soybean protein isolate (CSPI) at different ratios were investigated. With the increased SEW addition, the ζ-potential a...

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Detalles Bibliográficos
Autores principales: Xin, Xiaojuan, Qiu, Wei, Xue, Hui, Zhang, Guowen, Hu, Hui, Zhao, Yan, Tu, Yonggang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220414/
https://www.ncbi.nlm.nih.gov/pubmed/37244085
http://dx.doi.org/10.1016/j.ultsonch.2023.106442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220414/
https://www.ncbi.nlm.nih.gov/pubmed/37244085
http://dx.doi.org/10.1016/j.ultsonch.2023.106442

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