Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids

This study aimed to utilize oyster resources more effectively and provide novel feasible methods for the production of oyster gel products. In this study, the gelation mechanism of whole oyster-soybean isolate protein composite gels was systematically analyzed. Moreover, the key factors of hydrophil...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Mengting CAI, Li LIU, Ruonan HUANG, Xuening SUN, Mingyong ZENG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-12-01
Subjects:	hydrophilic colloids thermally induced gels oysters gel properties microstructure
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010133