Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method

Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method

This study investigated the effects of microwave modification, alkali polyphenol (ferulic acid) covalently combined modification, and microwave-alkali polyphenol covalently combined modification on the gel properties of soy protein emulsions. The results showed that the properties of soy protein emu...

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Bibliographic Details
Main Authors: Jing Xu, Fei Teng, Baiqi Wang, Xinxuan Ruan, Yifan Ma, Dingyuan Zhang, Yan Zhang, Zhijun Fan, Hua Jin
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Molecules
Subjects:
microwave modification
alkali polyphenol covalently combined modification
combined modification
emulsion gels
gel properties
Online Access:https://www.mdpi.com/1420-3049/27/11/3458

Internet

https://www.mdpi.com/1420-3049/27/11/3458

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