Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Soybean protein isolate (SPI) is an important food ingredient used to prepare for soy products. However, protein gel formed from individual SPI exhibits poor gelation properties. In this study, effects of microwave pretreatment at various power (0–600 W) on gel properties of laccase‐induced gel were...

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Veröffentlicht in:	Journal of food processing and preservation 2020-04, Vol.44 (4), p.n/a, Article 14386
Hauptverfasser:	Mu, Dongdong, Li, Haowen, Li, Xingjiang, Zhu, Jing, Qiao, Mingqiang, Wu, Xuefeng, Luo, Shuizhong, Yang, Peizhou, Zhao, Yanyan, Liu, Fengru, Jiang, Shaotong, Zheng, Zhi
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Science & Technology Life Sciences & Biomedicine Science & Technology
Online-Zugang:	Volltext
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