Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate
Ming Li, Rong Yang, Xianchao Feng, Xiaojing Fan, Yaping Liu, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Niamat Ullah, Lin Chen
Topics & Concepts
CurdlanSoy proteinFourier transform infrared spectroscopyChemistryThermal treatmentCircular dichroismScanning electron microscopeUltrasonic sensorMaterials scienceChemical engineeringCrystallographyComposite materialOrganic chemistryPolysaccharideBiochemistryEngineeringAcousticsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications