Preheat-induced soy protein particles with tunable heat stability

•Preheat resulted in protein particles with tunable heat stability.•Higher heat stable proteins were obtained at higher preheat temperature and time.•Better gelling ability of proteins were obtained at lower preheat temperature.•Heat stability both related to the density and denaturation extent of p...

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Veröffentlicht in:	Food chemistry 2021-01, Vol.336, p.127624-127624, Article 127624
Hauptverfasser:	Wang, Jiamei, Burton Navicha, Willard, Na, Xiaokang, Ma, Wuchao, Xu, Xianbing, Wu, Chao, Du, Ming
Format:	Artikel
Sprache:	eng
Schlagworte:	Conformational changes Heat stability High protein system Protein particles Soy proteins Structural feature
Online-Zugang:	Volltext
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