Construction and Characterization of Soybean Isolate Protein-Polysaccharide-Starch Salt-reducing Gel System
In this paper, salt-reducing gel based on soybean protein isolate-polysaccharide-cassava starch was constructed with konjac glucomannan, carrageenan and xanthan gum, respectively. The results showed that soy protein-Konjac glucomannan condensates and soy protein-carrageenan condensates had strong re...
| Published in: | Shipin gongye ke-ji |
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| Main Authors: | , , , , , , |
| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040377 |