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 (2022)

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
binding protein
diabetic rats
electronic health record
big data
small molecule
drug induced
machine learning
deep learning
hyaluronic acid