Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose
Yaqing Xiao, Jiamei Li, Yingnan Liu, Fei Peng, Xiaojing Wang, Cheng Wang, Mei Li, Huaide Xu
Topics & Concepts
Soy proteinBranCelluloseFood scienceChemistryMechanism (biology)Chemical engineeringBiochemistryOrganic chemistryRaw materialEngineeringPhilosophyEpistemologyFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications