Riboflavin-loaded soy protein isolate cold gel treated with combination of high intensity ultrasound and high hydrostatic pressure: Gel structure, physicochemical properties and gastrointestinal digestion fate

Riboflavin-loaded soy protein isolate cold gel treated with combination of high intensity ultrasound and high hydrostatic pressure: Gel structure, physicochemical properties and gastrointestinal digestion fate

Transglutaminase (TGase) was added to soy protein isolate (SPI) dispersion after the combination treatment of high intensity ultrasound (HIU) and high hydrostatic pressure (HHP) to catalyze the formation of cold gel, which was used to encapsulate riboflavin. The structure, physicochemical properties...

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Bibliographic Details
Main Authors: Yuxuan Mao, Xinqi Li, Qi Qi, Fang Wang, Hao Zhang, Yuzhu Wu, Jingsheng Liu, Chengbin Zhao, Xiuying Xu
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Ultrasonics Sonochemistry
Subjects:
Soy protein isolate
Riboflavin-loaded gel
High intensity ultrasound
High hydrostatic pressure
In vitro digestion
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724000671

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http://www.sciencedirect.com/science/article/pii/S1350417724000671

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