Effects of dual modification by ultrasound and succinylation on physicochemical, gel, rheological, and structural properties of soybean protein isolate: Focus on the degree of succinylation
Dewei Kong, Qian Chen, Haotian Liu, Qian Liu, Fangda Sun, Baohua Kong
Topics & Concepts
SuccinylationZeta potentialChemistryChemical modificationSurface modificationRheologyDynamic mechanical analysisThermal stabilityRheometryDenaturation (fissile materials)ViscosityChemical engineeringParticle sizeSoy proteinBiophysicsApparent viscosityUltrasoundSonicationWater contentPlant proteinDual (grammatical number)Proteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality