Wet Grinder-Treated Okara Improved Both Mechanical Properties and Intermolecular Forces of Soybean Protein Isolate Gels

The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared with varying amounts of WG-treated okara, and compre...

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Detalles Bibliográficos
Autores principales: Arai, Yuya, Nishinari, Katsuyoshi, Nagano, Takao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601471/
https://www.ncbi.nlm.nih.gov/pubmed/36286118
http://dx.doi.org/10.3390/gels8100616

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601471/
https://www.ncbi.nlm.nih.gov/pubmed/36286118
http://dx.doi.org/10.3390/gels8100616

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