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: | Ran LIU, Qinghua ZENG, Ming LIANG, Lei WANG, Shuang CHENG |
---|---|
Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
|
Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060103 |
Similar Items
-
Modification of Xanthan Gum with Methyl Methacrylate and Investigation of Its Rheological Properties
by: Kusherova Parassat Tulegenovna, et al.
Published: (2022-04-01) -
Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions
by: Dejan Ćirin, et al.
Published: (2023-05-01) -
Rheological properties of binary mixtures of Lepidium perfoliatum seed gum and xanthan gum
by: Alireza Yousefi, et al.
Published: (2023-01-01) -
Rheological Properties of Gel Foam Co-Stabilized with Nanoparticles, Xanthan Gum, and Multiple Surfactants
by: Youjie Sheng, et al.
Published: (2023-06-01) -
Influence of Formate Concentration on the Rheology and Thermal Degradation of Xanthan Gum
by: María José Martín-Alfonso, et al.
Published: (2021-09-01)