Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) of the salt-containing gel (p < 0.05). The gel p...

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Detalles Bibliográficos
Autores principales: Wang, Zhaojun, Zeng, Lin, Fu, Liwei, Chen, Qiuming, He, Zhiyong, Zeng, Maomao, Qin, Fang, Chen, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9739732/
https://www.ncbi.nlm.nih.gov/pubmed/36500320
http://dx.doi.org/10.3390/molecules27238221

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9739732/
https://www.ncbi.nlm.nih.gov/pubmed/36500320
http://dx.doi.org/10.3390/molecules27238221

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