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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Materias: | |
| 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 |