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Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels
- Source :
- Food Chemistry: X, Vol 21, Iss , Pp 101151- (2024)
- Publication Year :
- 2024
- Publisher :
- Elsevier, 2024.
-
Abstract
- The influence of ultrasonic processing on the physicochemical characteristics, microstructure, and intermolecular forces of the hybrid gels obtained by heating the mixtures of different ratios of salted ovalbumin (SOVA)-cooked soybean protein isolate (CSPI) was investigated. With the growth of SOVA addition, ΞΆ-potential in absolute value, cohesiveness, water-holding capacity (WHC), surface hydrophobicity, and the content of soluble protein of the hybrid gels decreased (P
Details
- Language :
- English
- ISSN :
- 25901575
- Volume :
- 21
- Issue :
- 101151-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.7c3bd32c05e4496d9e07dacae51d84fe
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2024.101151