The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process

The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process

Soy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by combining it with other polymers, such as Konjac Gl...

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Bibliographic Details
Main Authors: Jiqiang Yan, Shizhong Jiang, Qin Wang, OuJun Dai, Zhuoer Yang, Biyao Huang, Ruoyu Huang, Zhenghao Chi, Yilan Sun, Jie Pang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
konjac glucomannan
dry gels
rehydration
simulation
gel properties
Online Access:https://www.mdpi.com/2304-8158/13/24/4136

Internet

https://www.mdpi.com/2304-8158/13/24/4136

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