Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures

Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous resear...

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Detalles Bibliográficos
Autores principales: Yan, Jinxin, Jia, Xin, Yan, Wenjia, Yin, Lijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915334/
https://www.ncbi.nlm.nih.gov/pubmed/33562383
http://dx.doi.org/10.3390/foods10020356

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915334/
https://www.ncbi.nlm.nih.gov/pubmed/33562383
http://dx.doi.org/10.3390/foods10020356

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