دورية أكاديمية
Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure
| العنوان: | Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure |
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| المؤلفون: | Xiaojuan Xin, Wei Qiu, Hui Xue, Guowen Zhang, Hui Hu, Yan Zhao, Yonggang Tu |
| المصدر: | Ultrasonics Sonochemistry, Vol 97, Iss , Pp 106442- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Chemistry LCC:Acoustics. Sound |
| مصطلحات موضوعية: | Ultrasound treatment, Salted egg white, Cooked soy protein isolate, Gelation, Chemistry, QD1-999, Acoustics. Sound, QC221-246 |
| الوصف: | In this study, the effects of ultrasound treatment on the texture, physicochemical properties and protein structure of composite gels prepared by salted egg white (SEW) and cooked soybean protein isolate (CSPI) at different ratios were investigated. With the increased SEW addition, the ζ-potential absolute values, soluble protein content, surface hydrophobicity and swelling ratio of composite gels showed overall declining trends (P |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1350-4177 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S1350417723001542; https://doaj.org/toc/1350-4177 |
| DOI: | 10.1016/j.ultsonch.2023.106442 |
| URL الوصول: | https://doaj.org/article/c21b3a04fdcc4d1c832cb48d08a94651 |
| رقم الأكسشن: | edsdoj.21b3a04fdcc4d1c832cb48d08a94651 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13504177 |
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| DOI: | 10.1016/j.ultsonch.2023.106442 |