Effects of salt ions and pH on deaminated soybean protein hydrogels formation: Molecular structure, thermal aggregation and network

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DOI:10.1016/j.foodchem.2024.142520
作者：Tang-Hao Li, Yao-Qin Yang, Gao-Shang Wang, Ding-Yang Lv, Jian Guo, Zhi-Li Wan, Xiao-Quan Yang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The aim of this study was to explore the effects of environmental factors (salt ions and pH) on the thermal gelation process of deamidated soy protein isolate (DSPI). The results indicated t

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