Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability

Soybean protein isolate (SPI) is widely used in the food industry. However, SPI-based emulsion gels tend to aggregate and undergo oiling-off during freeze-thawing. In this study, emulsion gels were prepared by a combination of heat treatment and ionic cross-linking using SPI and sodium alginate (SA)...

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Veröffentlicht in:	International journal of biological macromolecules 2024-08, Vol.274 (Pt 1), p.133296, Article 133296
Hauptverfasser:	Wang, Shijiao, Wu, Zenan, Jia, Lingyue, Wang, Xinhui, He, Tian, Wang, Lu, Yao, Gaojie, Xie, Fengying
Format:	Artikel
Sprache:	eng
Schlagworte:	Freeze-thaw stability Sodium alginate Soybean protein isolate
Online-Zugang:	Volltext
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