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Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment

Hao Chen1, Jing Gan2, Aiguo Ji3

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100037, China; Marine College, Shandong University (Weihai), Weihai 264209, China.

Food Chemistry
|May 6, 2019
PubMed

Keywords:
Double network gelLaccaseMechanical propertiesMicrostructureSoy protein isolateSugar beet pectin

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