Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein.
Haining GuanYanli TianDengyong LiuXiaoqin DiaoChunmei FengXiaojun XuPublished in: Journal of the science of food and agriculture (2022)
This study showed that the interaction of MP with 3% SPIH obtained at 200 MPa improved the quality of plural gels. © 2022 Society of Chemical Industry.