Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions
Fuyun Ji, Jingjing Xu, Yuanyuan Ouyang, Dongdong Mu, Xingjiang Li, Shuizhong Luo, Yizhong Shen, Zhi Zheng
Topics & Concepts
FibrilRheologySoy proteinViscosityChemistryFourier transform infrared spectroscopyChemical engineeringAdsorptionAbsorption (acoustics)Apparent viscosityMaterials scienceBiophysicsFood scienceComposite materialBiochemistryOrganic chemistryBiologyEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications