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    Gelling Characteristics and Mechanisms of Heat-Triggered Soy Protein Isolated Gels Incorporating Curdlan with Different Helical Conformations

    Gelling Characteristics and Mechanisms of Heat-Triggered Soy Protein Isolated Gels Incorporating Curdlan with Different Helical Conformations по Pei-Wen Long, Shi-Yong Liu, Yi-Xin Lin, Lin-Feng Mo, Yu Wu, Long-Qing Li, Le-Yi Pan, Ming-Yu Jin, Jing-Kun Yan

    Опубликовано 2025-07-01

    This study investigated the effects of curdlan (CUR) with different helical conformations on the gelling behavior and mechanisms of heat-induced soy protein isolate (SPI) gels. The results demonstrated that CUR significantly improved the functional properties of SPI gels, including water-holding cap...

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