The Effect of Ultrasonic Treatment on the Functional Properties of Thermal Induced Soybean Protein Isolated Gel
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    Abstract:

    The parameters for forming thermal induced soybean protein isolated gel and the effect of ultrasonic treatment on the gel properties were studied.The results showed that the optimal parameters for forming thermal induced SPI gel were at 0.6 mol/L ion stre

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ZHU Jian-hua, YANG Xiao-quan, XIONG jian. The Effect of Ultrasonic Treatment on the Functional Properties of Thermal Induced Soybean Protein Isolated Gel[J]. Journal of Food Science and Biotechnology,2006,25(1).

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