Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose.

Li, Yangyang; Wang, Shengnan; Liu, Xiulin; Yang, Lina; Liu, He; He, Yutang

Li, Yangyang; Wang, Shengnan; Liu, Xiulin; Yang, Lina; Liu, He; He, Yutang.

Afiliação

Li Y; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Wang S; College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Electronic address: wsnname@163.com.
Liu X; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Yang L; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Liu H; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
He Y; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Food Chem ; 412: 135564, 2023 Jun 30.

Article em En | MEDLINE | ID: mdl-36708670

Assuntos

Celulose; Proteínas de Soja; Proteínas de Soja/química; Fenômenos Químicos; Temperatura; Transglutaminases/metabolismo

Palavras-chave

Ethylellulose; Four-dimensional foods; SPI-xerogel; Soybean protein isolate (SPI); Transglutaminase

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Celulose / Proteínas de Soja Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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