Tofu is a traditional product made mainly from soybeans, which has become globally
popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with …

For the development of innovative foods and nutritional fortification, research into food gel is
essential. As two types of rich natural gel material, both legume proteins and …

The effects of single hydroxypropylated cassava starch (HCS), curdlan (CD) or κ-
carrageenan (KC) or their combination (HCK) on gel and texture properties, soluble protein …

This article focused on the freeze-thaw stability and rheological properties of soy protein
isolate (SPI) emulsion gels induced by NaCl. The freeze-thaw stability was characterized by …

The effects of low-frequency and high-intensity ultrasonic treatments and curdlan gels on the
thermal gelling and structural properties of soy protein isolate (SPI) were investigated. Low …

SPI/CP conjugates were prepared using ultrasonication of mixed dispersions of soy protein
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …

Emulsion gels with unique structural and mechanical properties have promising applications
in 3D food printing. The purpose of this paper was to investigate the rheological property, β …

In this study, the effects of the addition of various polysaccharides (konjac gum, gellan gum,
and curdlan gum) on the rheological and textural properties of calcium sulfate-induced soy …

Sorghum bran arabinoxylan (AX)-soy protein isolate (SPI) mixed gel with multiple network
structures and greater mechanical property was previously fabricated by duo-induction of …

Two water-soluble polysaccharides were extracted and purified from mung bean (Vigna
radiate) skin by cellulose-enzyme assisted extraction (MBP-1) and hot-water extraction …