Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
Ping Sun, Qin Zhang, Yu Zhao, Dongshun Zhao, Xiaohui Zhao, Lianzhou Jiang, Yan Zhang, Fei Wu, Xiaonan Sui
Topics & Concepts
SolubilitySoy proteinChemistryAlkalinityParticle sizeAqueous solutionChemical engineeringHydrophobic effectOrganic chemistryFood sciencePhysical chemistryEngineeringProteins in Food SystemsFood composition and propertiesPhytase and its Applications