Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl
ABSTRACT: The demand for plant protein is increasing significantly due to the shortage of protein resources. Walnut protein, the main by-product of preparing walnut oil, has limited application in the food industry due to its poor solubility. It was found that the soy protein isolate (SPI) concentra...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2023-12-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566923000253 |