Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

Home>Articles>Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel

WANG Yuntao

CHEN Xi

LIANG Qing

CHEN Jing

LI Junguang

Keywords：soybean protein isolatekonjac gumcarrageenangel property

Publication Date：2023-10-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：9( 17-25 )

PKU

ISSN：2096-1553

Year, Vol.(Issue)：2023,38(5)