Effect of Soybean Hull Polysaccharide on Properties and Microstructure of Protein Emulsion Gel

被引：0
|
作者：
Xue, Zixi [1 ]
Wang, Shengnan [1 ,2 ]
Yang, Hui [1 ]
Liu, He [1 ,2 ]
He, Yutang [1 ,2 ]
Yang, Lina [1 ,2 ]
Liu, Jun [3 ]
机构：
[1] College of Food Science and Technology, Bohai University, Jinzhou,121013, China
[2] Liaoning Province Grain and Cereal Food Bio-Efficient Transformation Engineering Research Center, Bohai University, Jinzhou,121013, China
[3] Shandong Yuwang Ecological Food Industry Co. Ltd., Dezhou,251200, China
来源：
Journal of Food Science and Technology (China) | 2024年 / 42卷 / 04期
关键词：
Fourier transform infrared spectroscopy;
D O I：
10.12301/spxb202300311
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：164 / 172
相关论文
共 50 条
  • [1] Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic
    Wang, Zixin
    Long, Jie
    Zhang, Caimeng
    Hua, Yufei
    Li, Xingfei
    CARBOHYDRATE POLYMERS, 2025, 347
  • [2] Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel
    Bi, Chong-hao
    Wang, Peng-lin
    Sun, Dong-yu
    Yan, Zi-ming
    Liu, Yi
    Huang, Zhi-gang
    Gao, Fei
    JOURNAL OF FOOD ENGINEERING, 2020, 277 (277)
  • [3] Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products
    Yang L.
    Jiang Y.
    Tu Y.
    Bi Y.
    Liu J.
    Yang Y.
    Xu M.
    Shipin Kexue/Food Science, 2021, 42 (18): : 22 - 27
  • [4] Extraction of soybean hull pectin polysaccharide (SHPP) and its applications in soy protein-based gel foods
    Shen X.
    Ran G.
    Chen J.
    Hou J.
    Wang J.
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2022, 38 (19): : 295 - 302
  • [5] Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion
    Meng G.
    Chu Y.
    Wu Y.
    Wang J.
    Jin H.
    Xu J.
    Shipin Kexue/Food Science, 2024, 45 (01): : 23 - 31
  • [6] Microstructure and rheological properties of psyllium polysaccharide gel
    Guo, Qian
    Cui, Steve W.
    Wang, Q.
    Goff, H. Douglas
    Smith, Alexandra
    FOOD HYDROCOLLOIDS, 2009, 23 (06) : 1542 - 1547
  • [7] Effect of Whey Soy Protein / Soy Hull Polysaccharide Polymer on High Internal Phase Emulsion Stability
    Author: W.S.
    Wang B.
    Zhao G.
    Yang L.
    Zhu L.
    He Y.
    Liu J.
    Liu H.
    Journal of Chinese Institute of Food Science and Technology, 2022, 22 (08) : 80 - 90
  • [8] Effect of polyol plasticizers on properties and microstructure of soluble soybean polysaccharide edible films
    Dong, Yitong
    Li, Yajing
    Ma, Zhengxin
    Rao, Zhilu
    Zheng, Xuejing
    Tang, Keyong
    Liu, Jie
    FOOD PACKAGING AND SHELF LIFE, 2023, 35
  • [9] Effect of transglutaminase on gel properties of wheat protein and soybean protein mixtures
    Zhao, Yanyan (zhaoyanyan@hfut.edu.cn), 2016, Chinese Chamber of Commerce (37):
  • [10] Characterization and emulsion stability of soybean protein isolate/soybean peptide and ginseng polysaccharide conjugates
    Tao, Li
    Wang, Heyu
    Wang, Jingyi
    Zhang, Jingwei
    Yu, Lei
    Song, Shixin
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 196
12345