Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids
This study aimed to utilize oyster resources more effectively and provide novel feasible methods for the production of oyster gel products. In this study, the gelation mechanism of whole oyster-soybean isolate protein composite gels was systematically analyzed. Moreover, the key factors of hydrophil...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010133 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|