Effect of high-pressure homogenization on Ca 2+ -induced gel formation of soybean 11 S globulin.

Bingyu SunXuelian GuFengqiujie WangLinlin LiuYuYang Huang Yuan GaoMingshou LüLianzhou JiangYanguo ShiXiuqing Zhu

Published in: Journal of the science of food and agriculture (2023)

In conclusion, high-pressure homogenization combined with heating can improve the properties of 11 S gels by changing the structure of 11 S protein, providing data and theoretical support for soy protein processing and its further applications. © 2022 Society of Chemical Industry.

Keyphrases

protein protein
amino acid
electronic health record
diabetic rats
binding protein
high glucose
big data
drug induced
oxidative stress
deep learning
endothelial cells
artificial intelligence
hyaluronic acid
wound healing