Food chemistrybeta-GlucansSoybean ProteinsGelsHot TemperatureHydrophobic and Hydrophilic Interactions
Micro-phase separation dual-network strategy enhances the gel structure and gel-related properties of soy bean protein heat-induced gel by incorporation of curdlan.
Xinran Hou, Farong Sun, Xizhong Liu, Wenyao Tu, Kao Wu, Guohua Zhao, Binjia Zhang, Dongling Qiao
Published: 202510.1016/j.foodchem.2025.147079
Abstract
Taking advantage of the heat-set gelation behavior of curdlan, a micro-phase separation dual-network strategy was used to enhance the gel-related properties of soy protein isolate (SPI) heat-set gel. The CLSM, AFM, and SAXS patterns validated the suc…
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