soy protein

Effect of Ionic Strength and Mixing Ratio on Complex Coacervation of Soy Protein Isolate/Flammulina Velutipes Polysaccharide

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Effect of Ionic Strength and Mixing Ratio on Complex Coacervation of Soy Protein Isolate/Flammulina Velutipes Polysaccharide

Introduction Proteins and polysaccharides are essential components of the food nutrition system, and the complex coacervation of protein/polysaccharide plays a crucial role in the texture, structure, and flavor of food. Due to their excellent physicochemical properties such as emulsifying ability, gelation, and biodegradability, protein/polysaccharide coacervates can serve as emulsion stabilizers, fat replacers, and biodegradable packaging … Read more

Impact of Extrusion Parameters on Soy Protein Microstructure

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Impact of Extrusion Parameters on Soy Protein Microstructure

Soy protein fibers are a new type of soy protein produced using unmodified defatted soybean meal and soy protein isolate (SPI) through twin-screw extrusion technology, commonly used as a meat substitute. During the extrusion process, various complex processing operations can lead to changes in the structure and physicochemical properties of food polymers. Professors Zhang Haojia, … 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

Effects Of High-Power Pulsed Microwave And Anthocyanins On Soy Protein

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Effects Of High-Power Pulsed Microwave And Anthocyanins On Soy Protein

Soy protein isolate (SPI) is a major source of high-quality protein, low in cost, and has high nutritional value. The use of polyphenols to improve the functional properties of proteins has become a research hotspot. Blueberry anthocyanins (BANs) are a type of polyphenolic substance with rich biological activity. The interaction between BANs and SPI can … 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

Effects Of Ultrasonic Pretreatment On Soy Protein-Isolate-Catechin Non-Covalent/Covalent Complex Structure And Function

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Effects Of Ultrasonic Pretreatment On Soy Protein-Isolate-Catechin Non-Covalent/Covalent Complex Structure And Function

Soy Protein Isolate (SPI) is an important plant protein that is widely used in the food industry, agriculture, and biotechnology due to its high nutritional value, low production cost, excellent biocompatibility, and processing characteristics. Numerous studies have shown that the functional properties of SPI can be improved through non-covalent or covalent binding with small molecular … Read more