Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films
To improve the properties of soy protein isolate (SPI) films, composite films of wheat gluten (WG) and SPI were prepared with fermentation times of 0, 2, 4, 8 and 24 h. The effects of fermentation time on the physicochemical properties of the WG-SPI films were investigated through microstructural an...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060238 |
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