Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates
Xufeng Wang, Mengqin Yu, Zhenzhong Wang, Kaiyun Luo, Benu Adhikari, Song Miao, Liu S
Topics & Concepts
Soy proteinChemistrySalt (chemistry)DivalentChemical engineeringProtein aggregationDynamic mechanical analysisChromatographyFood sciencePolymerBiochemistryOrganic chemistryEngineeringProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes