Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels
Shiyong Liu, Hongtao Lei, Long‐Qing Li, Long‐Qing Li, Fengyuan Liu, Li Lin, Li Lin, Jing‐Kun Yan
Topics & Concepts
CurdlanSoy proteinChemistryFood scienceChemical engineeringBiochemistryPolysaccharideEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls