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The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels

Soybean protein isolate (SPI), as a full-valued protein, is rich in nutrients, such as amino acids. However, the isolated structure of soybeans makes it difficult to react and thus prepare good gels. In order to further improve the properties of SPIs and to prepare plant-based gels with good perform...

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Detalles Bibliográficos
Autores principales:	Yu, Jiangying, Sun, Baozhong, Zhang, Songshan, Liu, Xiaochang, Xie, Peng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688949/ https://www.ncbi.nlm.nih.gov/pubmed/36429187 http://dx.doi.org/10.3390/foods11223595

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