Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose

The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC–SPI gels were positively...

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Detalles Bibliográficos
Autores principales: Jin, Xueqi, Qu, Ruijing, Wang, Yong, Li, Dong, Wang, Lijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834498/
https://www.ncbi.nlm.nih.gov/pubmed/35159611
http://dx.doi.org/10.3390/foods11030461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834498/
https://www.ncbi.nlm.nih.gov/pubmed/35159611
http://dx.doi.org/10.3390/foods11030461

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