The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties
Hongling Fu, Jiaxin Li, Xiaoqing Yang, Mohammed Sharif Swallah, Hao Gong, Lei Ji, Xiangze Meng, Bo Lyu, Hansong Yu
Topics & Concepts
Protein subunitSoy proteinChemistryHydrophobic effectSolubilityChemical engineeringGel electrophoresisMicrostructureChromatographyOrganic chemistryBiochemistryCrystallographyEngineeringGeneProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis