Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose

Published 2020 View Full Article

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Title
Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose
Authors
Keywords
Insoluble cellulose, Heat-induced gelation, Gel characteristics, Rheological property, Microstructure
Journal
FOOD CHEMISTRY
Volume 324, Issue -, Pages 126876
Publisher
Elsevier BV
Online
2020-04-21
DOI
10.1016/j.foodchem.2020.126876

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