Effect of high-pressure homogenization on Ca 2+ -induced gel formation of soybean 11 S globulin.

Bingyu Sun,Xuelian Gu,Fengqiujie Wang,Linlin Liu,Yuyang Huang,Yuan Gao,Mingshou Lü,Ying Zhu,Yanguo Shi,Xiuqing Zhu

Journal of the science of food and agriculture（2023）

引用 0|浏览8

暂无评分

摘要

In conclusion, high-pressure homogenization combined with heating can improve the properties of 11 S gels by changing the structure of 11 S protein, providing data and theoretical support for soy protein processing and its further applications. © 2022 Society of Chemical Industry.

查看译文

关键词

calcium ion,dissociation association behavior,gelation,heat treatment,high pressure homogenization,soybean 11 S globulin

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要