Modulation of Soy Protein Isolate Gel Properties by a Novel “Two-Step” Gelation Process: Effects of Pre-aggregation with Different Divalent Sulfates

•Pre-aggregation markedly influenced the two-step gelation of soy protein isolate.•Appropriate pre-aggregation promoted the formation of uniform gel structure.•Over-aggregation resulted in coarser networks and weaker gels.•ZnSO4 had a more pronounced effect than CaSO4 and MgSO4 at lower concentratio...

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Veröffentlicht in:	Food chemistry 2022-11, Vol.394, p.133515-133515, Article 133515
Hauptverfasser:	Wang, Xufeng, Yu, Mengqin, Wang, Zhenzhong, Luo, Kaiyun, Adhikari, Benu, Miao, Song, Liu, Shutao
Format:	Artikel
Sprache:	eng
Schlagworte:	Gel Microstructure Pre-aggregation Rheological property Soy protein isolate Textural property
Online-Zugang:	Volltext
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