Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing
Ratchanon Chantanuson, Shinsuke Nagamine, Takashi Kobayashi, Kyuya Nakagawa
Topics & Concepts
Soy proteinChemistryChemical engineeringDenaturation (fissile materials)RheologyWater contentFood scienceSlurryCongelationTexture (cosmology)Freeze-dryingChromatographyCrystallographyMaterials scienceNuclear chemistryComposite materialThermodynamicsPhysicsEngineeringImage (mathematics)Artificial intelligenceComputer scienceGeotechnical engineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsMeat and Animal Product Quality