Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions
As one of the constituent materials of plant-based meat, a heat-induced gel was prepared from the aqueous paste (protein-to-water ratio: 0.30–0.35) of an acidic precipitate from soy flour called AP-SF. Among the broader pH range of 4.5–7.5, heat-induced gels prepared from the AP-SF paste adjusted to...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000310 |
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