Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids

In this study, a model system of firm tofu (pressed gel) was prepared to study how the coagulation mechanism—acidification with glucono δ-lactone (GDL) or coagulation with magnesium sulphate (MgSO(4))—affected the physical properties of the gels along with their in vitro proteolysis (or extent of pr...

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Detalles Bibliográficos
Autores principales: Marinea, Marina, Ellis, Ashling, Golding, Matt, Loveday, Simon M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828434/
https://www.ncbi.nlm.nih.gov/pubmed/33450925
http://dx.doi.org/10.3390/foods10010154

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828434/
https://www.ncbi.nlm.nih.gov/pubmed/33450925
http://dx.doi.org/10.3390/foods10010154

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