Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions

Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions

Soy proteins are a popular alternative to animal proteins and contain all the essential amino acids. Their excellent gel properties make them useful in processing industries, including the production of tofu, soy yogurt, 3D food printing, and biological materials. Cation induction is a commonly used...

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Bibliographic Details
Main Authors: Yuyang HUANG, Jiyuan LIU, Ying ZHU, Bingyu SUN, Linlin LIU, Mingshou LÜ, Xiuqing ZHU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-01-01
Series:Shipin gongye ke-ji
Subjects:
soy protein isolates
heat-induced
cation-induced
gel properties
gel formation mechanisms
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030372
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