SLNSW-Effect of Ionic Strength on Heat-Induced Gelation...-TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

Full title: Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

Author/creator: Wang, Zhaojun, Zeng, Lin, Fu, Liwei, Chen, Qiuming, He, Zhiyong, Zeng, Maomao, Qin, Fang, Chen, Jie.

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Record Identifier: TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

Language: English

Formats: Articles

Publishers: Switzerland: MDPI AG

Permalink: https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

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    Record title

    Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

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    TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

    Record permalink

    https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

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    Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

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    https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

    Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

    Full title

    Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

    Author / Creator

    Wang, Zhaojun ; Zeng, Lin ; Fu, Liwei ; Chen, Qiuming ; He, Zhiyong ; Zeng, Maomao ; Qin, Fang ; Chen, Jie

    Publisher

    Switzerland: MDPI AG

    Journal title

    Molecules (Basel, Switzerland), 2022, Vol.27 (23), p.8221

    Record Identifier

    TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

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    English

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    Articles

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    Cavitation Combined treatment gel properties Gels Gels - chemistry Hardness Heat Hot Temperature Hydrophobic and Hydrophilic Interactions Hydrophobicity Ionic strength NaCl concentration Osmolar Concentration Particle size Peptides Plant-based foods protein interaction Proteins rheological properties Rheology Salt Salts Sodium Chloride Solubility soy protein isolates Soybean Proteins - chemistry Ultrasonic imaging Ultrasonic processing Ultrasound Water - chemistry Water hardness

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    TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

    Permalink

    https://collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_31fc2b2a77074d53ae1968ae462d332a

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