Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels

Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels

To improve the gel properties of gluten flour and broaden its application in the food industry, this study investigated the effects of different ultrasonic powers (0, 15, 45, 75, 105, 135 W, 30 min) and times (0, 10, 30, 50 min, 75 W) on the gelation properties and structure of gluten-lecithin compo...

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Bibliographic Details
Main Authors: Wenjing ZHANG, Binyu LUAN, Ang MENG, Xiuqing ZHU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-09-01
Series:Shipin gongye ke-ji
Subjects:
wheat gluten
ultrasound
lecithin
gel properties
structure
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090135
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