Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel
Xanthan gum (XG) and soybean protein isolate (SPI) were used as raw materials to prepare XG-SPI mixed gel by ultrasonic pretreatment and glucolactone induction. Rheological tests and scanning electron microscopy were used to study the effects of different concentrations of XG on viscoelasticity, sel...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060103 |