Research Advance and Application of Vegetable Protein Gel

doi:10.3969/j.issn.1673-1689.2013.11.002

Home > Archive>Volume 32, Issue 11, 2013 >1128-1135. DOI:10.3969/j.issn.1673-1689.2013.11.002

Research Advance and Application of Vegetable Protein Gel
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                        10.3969/j.issn.1673-1689.2013.11.002
                    
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The article reviews the recent research developments in gelation mechanism,influencing factors and research methods. On this basis,the application of vegetables protein gelation is stated in the field of food and others. Then the main problems in this research field have been presented,which were for the purpose of providing reference for further studying the degradation mechanism and the functional properties,extended the application of vegetables protein gelation.

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ZHOU Jian-zhong, ZHANG Hui. Research Advance and Application of Vegetable Protein Gel[J]. Journal of Food Science and Biotechnology,2013,32(11):1128-1135.

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Online: June 17,2014
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