Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences
Yue Li, Yangling Wan, Yasmeen Mamu, Jingting Xu, Shuntang Guo
Topics & Concepts
ChemistryFood scienceCoagulationNetwork structureSalt (chemistry)Disulfide bondProtein subunitChromatographyBiochemistryOrganic chemistryMachine learningGeneComputer sciencePsychiatryPsychologyProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality