Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their “backbone” and property changes. This was achieved by comparing the ratio of non-network proteins, protein subunit composition, and aggregation of...

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Detalles Bibliográficos
Autores principales: Wang, Fengqiujie, Gu, Xuelian, Lü, Mingshou, Huang, Yuyang, Zhu, Ying, Sun, Ying, Zhu, Xiuqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689681/
https://www.ncbi.nlm.nih.gov/pubmed/36429154
http://dx.doi.org/10.3390/foods11223562

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689681/
https://www.ncbi.nlm.nih.gov/pubmed/36429154
http://dx.doi.org/10.3390/foods11223562

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