Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids

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...

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Bibliographic Details
Main Authors: Mengting CAI, Li LIU, Ruonan HUANG, Xuening SUN, Mingyong ZENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-12-01
Series:Shipin gongye ke-ji
Subjects:
hydrophilic colloids
thermally induced gels
oysters
gel properties
microstructure
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010133
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