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
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Title
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
Authors
Keywords
Curdlan, Gelling property, Soy protein isolate, Synergistic effect, Ultrasonic treatment
Journal
FOOD HYDROCOLLOIDS
Volume 127, Issue -, Pages 107506
Publisher
Elsevier BV
Online
2022-01-17
DOI
10.1016/j.foodhyd.2022.107506
References
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