Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations
Jinjie Yang, Ying Xin, Baokun Qi
Topics & Concepts
HydrolysateChemistrySoy proteinChemical engineeringFood scienceChromatographyBiochemistryHydrolysisEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes