Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions
Soy proteins are a popular alternative to animal proteins and contain all the essential amino acids. Their excellent gel properties make them useful in processing industries, including the production of tofu, soy yogurt, 3D food printing, and biological materials. Cation induction is a commonly used...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030372 |
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