Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures

Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous resear...

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Bibliographic Details

Published in:	Foods
Main Authors:	Jinxin Yan, Xin Jia, Wenjia Yan, Lijun Yin
Format:	Article
Language:	English
Published:	MDPI AG 2021-02-01
Subjects:	corn fiber gum soy protein isolate double-network hydrogel biopolymer constituent pH value
Online Access:	https://www.mdpi.com/2304-8158/10/2/356