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Influence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan

Ziyi Liu, Xiaoqian Li, Yabo Dong, Tian Lan, Zejian Xu, Lianzhou Jiang, Yan Zhang, Jing Wang, Xiaonan Sui

2025Food Hydrocolloids7 citationsDOI

Topics & Concepts

Soy proteinChemistryFood scienceComposite numberProtein isolateGlucomannanChromatographySoy flourChemical engineeringResponse surface methodologyComposite filmPolysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems
Influence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan | Litcius