Food research international (Ottawa, Ont.)Soybean ProteinsGelsAmyloidRheologyHydrophobic and Hydrophilic Interactions
Gel properties of whole soybean curd reinforced by soybean protein isolate amyloid fibrils: Formation mechanism and texture enhancement.
Junpeng Chen, Yantao Li, Jiaying Tang, Suqing Li, Wen Qin, Qing Zhang
Published: 202610.1016/j.foodres.2025.118199
Abstract
The effects and corresponding mechanisms of soybean protein isolate amyloid fibrils (SPIAF) on the processing quality of whole soybean curd (WSC) were studied. Results indicate that the SPIAF reinforced the gel network by enhancing hydrophobic intera…
Preview only. Read the full abstract at the source