Effect of sesbania gum on the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate gels
Yang Ran, Bin Yu, Laixue Ni, Yungang Cao, Qingqing Chai, Haiteng Tao, Zheng Zhang, Guimei Liu, Yunhui Cheng, Haibo Zhao, Bo Cui, Zhengzong Wu
Topics & Concepts
Soy proteinMicrostructureFourier transform infrared spectroscopyRheologyDynamic mechanical analysisDynamic modulusPhase (matter)Chemical engineeringTexture (cosmology)ChemistryMaterials scienceHydrogen bondChromatographyComposite materialFood scienceCrystallographyMoleculeOrganic chemistryPolymerArtificial intelligenceEngineeringComputer scienceImage (mathematics)Polysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties