Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose.

Jin, Xueqi; Qu, Ruijing; Wang, Yong; Li, Dong; Wang, Lijun

Jin, Xueqi; Qu, Ruijing; Wang, Yong; Li, Dong; Wang, Lijun.

Afiliación

Jin X; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
Qu R; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
Wang Y; School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia.
Li D; Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China.
Wang L; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.

Foods ; 11(3)2022 Feb 03.

Article en En | MEDLINE | ID: mdl-35159611

Palabras clave

CNC; MCC; acid-induced soy protein isolate gelation; microstructure; rheology

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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