Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios
Qinlin Hu, Lidan Qiu, Ying Zhu, Yuyang Huang, Linlin Liu, Tianlu Han, YiHan Song, Xiuqing Zhu
Topics & Concepts
Soy proteinChemistryRandom coilDisulfide bondFood scienceProtein stabilityProtein qualityPlant proteinChemical engineeringChromatographyBiochemistryProtein secondary structureEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes