Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate/λ-carrageenan system

Autor: Qiao, Dongling ^a, Zhang, Yuyan ^b, Sun, Farong ^a, Yoo, Michelle ^c, Zhao, Guohua ^a, Zhang, Binjia ^{a, ⁎}

Publikováno v: In Food Chemistry 15 March 2025 468

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate/λ-carrageenan system.

Autor: Qiao D; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China., Zhang Y; China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, Hubei, China., Sun F; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China., Yoo M; School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1142, New Zealand., Zhao G; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China., Zhang B; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China. Electronic address: zbw9383@163.com.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 13; Vol. 468, pp. 142476. Date of Electronic Publication: 2024 Dec 13.