Effects of Sweet Potato Starch and Soybean Protein Isolate on Konjac Gel Properties and Preparation of Composite Gels
The effects of adding different amounts of sweet potato starch (SPS) and soy protein isolate (SPI) on the texture, color, sensory evaluation, moisture distribution, rheological properties and microstructure of konjac gels were investigated. The results showed that the increase in SPS concentration f...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-008.pdf |