Food Science

Maillard Reaction of Soy Protein Isolate with Glucose and Maltose Under Humid Heat Conditions

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Maillard Reaction of Soy Protein Isolate with Glucose and Maltose Under Humid Heat Conditions

As one of the few plant-based proteins that can be compared to animal proteins, Soy Protein Isolate (SPI) holds an important position in the food industry. However, its application is somewhat limited due to poor functional properties such as solubility, emulsification, and foaming. Therefore, modifying it has significant practical value. Glycosylation can effectively improve the … Read more

Impact of Soy Protein Isolate Addition on Low-Salt Woodified Chicken Gel Characteristics

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Impact of Soy Protein Isolate Addition on Low-Salt Woodified Chicken Gel Characteristics

Woodified chicken breast is a type of meat characterized by high hardness and distinct white ridge-like protrusions at the tail. Compared to normal chicken breast, woodified chicken exhibits higher juice exudation rates and poorer external appearance. These issues lead to low consumer satisfaction and purchasing intent when woodified chicken is sold whole. Soy protein isolate … Read more

Mechanism of Ultrasonic Emulsification of Soy Protein Isolate

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Mechanism of Ultrasonic Emulsification of Soy Protein Isolate

Soy Protein Isolate (SPI) has attracted much attention due to its rich nutritional content and excellent functional properties. SPI emulsification refers to the process of disrupting the water-oil balance under the action of shear or breaking forces, uniformly dispersing oil droplets as extremely small liquid droplets in immiscible water, forming a homogeneous and stable water-oil … Read more