Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling
properties (proteins and polysaccharides) and a 3D network capable of incorporating large …

Developing natural delivery carriers suitable for food processing system is recognized as an
effective strategy to solve the limiting factors such as low bioavailability of natural bioactive …

In this work, the physicochemical characteristics and microstructure of soybean protein
isolate-vegetable oil complex gel induced by lactic acid bacteria (LSOG) were studied in …

In this study, soy protein isolate (SPI)-chitosan (CS) adducts were prepared by using
dynamic microfluidic-assisted transglutaminase (TGase) modification. It was shown that the …

Starch and protein are essential biomacromolecules ubiquitous in foods that contribute to
nutritional and textural properties. Understanding the gelling behavior of starch and proteins …

Protein particulation is a modification strategy for the optimization of the use of protein
materials. The development and subtypes of particulate structures are largely dependent on …

This study aimed to analyze the dynamic evolution of physicochemical properties and
microstructure in soybean protein gels subjected to freezing conditions. SPI, 7S, and 11S …

Protein-containing food products are frequently heated during processing to passivate anti-
nutritional components. However, heating also contributes to protein aggregation and …

The food industry produces millions of tons of natural by-products. Through this study, we
followed an environmentally friendly strategy using discards, such as soy protein isolate …

Although the cholesterol-lowering effect of soybean protein has long been widely
recognized, little is known about the protein structural characteristics important for its …